Kimchi Udon Noodles with Chicken, Mushrooms and Green Beans
If you feel that the recipes I post here are somewhat random, you´re not wrong. I love trying out new cuisines and dishes and while Pinterest will remain my forever inspiration for what to cook, it´s the supermarket and the local farmers market that usually tell me what ingredients to cook with. So having found some gorgeous mushrooms and green beans at the farmer´s market last week, along with udon noodles on sale a few weeks back, and some forgotten jar of kimchi in our fridge, I decided to try out an udon noodle recipe. It´s the first time I do udon noodles and the first time I combine there particular ingredients and I didn´t exactly have a recipe to inspire myself from. As such, I am super proud to say I´ve nailed it and the result was finger-licking good. Here goes this week´s #homemadeMonday.
400g udon noodles sealed in vacuum
two pieces of chicken breast (aprox. 400g)
six big mushrooms
200g of green beans
30 ml soy sauce
1 tbsp kimchi sauce
50g cabbage kimchi
4 tsp of liquid from the cabbage kimchi
1 tsp salt
1. Cut the chicken, green beans and mushrooms into bite sized cubes.
2. Head a teaspoon of olive oil in a wok pan and add the green beans. Fry for three minutes, then add the chicken. Fry until the chicken gets a while colour and add the mushrooms. Add the soy sauce and fry for ten minutes.
3. While the things in the wok are frying, boil the udon noodles according to the package´s instructions (usually 1 to 2 minutes).
4. In the wok, add the kimchi cabbage along with the sauce and four teaspoons of liquid that the kimchi cabbage was in. Once the noodles have boiled add them too.
5. Mix and let fry for another five minutes or until the liquid in the wok will have evaporated. Note: There will be quite a bit of liquid from the mushrooms but the times specified in this recipe should be enough for you to be left with just the right amount of sauce.