Once again this is a dish created because of a craving. I was out grocery shopping and came across these fat udon noodles (shanghai style – my favourite). I was making some chicken that night and thought “stirfry”. I picked up some nice snow peas and had some peppers and mushrooms in the fridge. Here is this very easy recipe for a quick and delicious meal.
Ingredients – serves 3-4
• 2 chicken breasts cut into small cubes
• 1 small package of udon noodles
• 2 handfuls of snow peas
• 1 pepper thinly sliced
• 1 cup of sliced mushrooms
• 1 tbsp corn starch mixed with less than 1/4 cup of warm water
• 2 tbsp Hoisin sauce
• 1 tbsp light tamari sauce (or use low sodium soy sauce)
• 3 cloves diced garlic
Marinate chicken in 1 tbsp of the hoisin sauce for half an hour or less. Saute the chicken until almost fully cooked. Add mushrooms and peppers and continue cooking till mushrooms are almost done. Add snow peas and noodles and the last tbsp of hoisin sauce along with the tamari or soy sauce and sauté until everything is coated and cooked (you may need to add a bit more of the sauces depending on how much of the flavour you want). Add the corn starch liquid and stir through. Cover the pan and let steam for a few minutes.
When you serve it, a nice touch is adding some toasted sesame seeds or toasted almonds