Japanese udon noodles with chicken and mushrooms - very tasty and simple 🍝

Kitchen appliances and utensils: pan, pan, hob, knife, spoon, cutting board.

Ingredients

Step cooking

Preparatory stage

• First, cut all the necessary ingredients. We wash 300 g of chicken fillet, cut into layers, and then into cubes about 1.5 cm in size. On demand we send the chopped meat to a separate, clean dish.
• We clean the middle head of the onion, rinse, cut into thin half rings. Take two medium yellow and red bell peppers, remove the stalk, seeds, cut into thin slices (straws). The color of the bell pepper can be, in principle, any. This does not affect the taste, only the appearance of the finished dish.
• We cut the soft part of the middle Beijing cabbage into thin slices. Oyster mushrooms are washed, cut into cubes. Mushrooms can be used instead of oyster mushrooms. It is very important to cut all the ingredients thinly so that they are stewed until ready as quickly as possible.
• Peel 2-4 cloves of garlic, cut very finely. Please note: if you are not a fan of garlic or are preparing this dish for a romantic dinner, you can skip this item, or put a smaller amount of garlic.
  

Cooking noodles

1. We put a pot or stewpan with a thick bottom on the fire, pour 50 g of soy sauce, pour two tablespoons of cane sugar and chopped garlic. After the sauce boils, boil it for 2-3 minutes, remove from heat, cover with a lid and leave to brew for 5-10 minutes.
   
2. At this time, boil the noodles. We put on the fire two liters of water. Before the water boils, add a teaspoon of salt. In boiling water, put 300 g of rice noodles. Mix to not stick together. Boil for 3 minutes over high heat, pour into a colander and leave on demand.
   
3. We put a deep frying pan or a cast-iron pan on the fire, pour three tablespoons of vegetable oil, let it heat. We send the meat to the pan, fry over a large fire for about one minute so that it turns white, the red streaks disappear. Add the onion, mix, fry until transparent. Add 30-40 g of soy sauce, fry for another minute. Then add the Chinese cabbage, mix and immediately add the mushrooms. Mix everything and simmer for a couple of minutes. Pour pepper and simmer for another three minutes, stirring occasionally.
   
4. Pour the noodles to the vegetables, pour them with the sauce prepared earlier, and mix. Due to the fact that the sauce is watered with noodles, it becomes malleable and mixes easily with other ingredients. Stew for another minute, and can serve.
   
5. As you noticed, we do not use salt and spices in this recipe. Soy sauce itself is salty, so the dish does not need additional salting. But you can add spices if you wish. At the end of the stew, try the noodles and add spices that you think are missing. We lay the finished noodles in portioned plates, decorate with sesame seeds and boiled quail eggs.
   

Video recipe

The recipe is quite simple to prepare, even a novice can figure it out.If one step-by-step instruction is not enough for you, and you want to watch the creation process, watch this short video. You will learn how to cut all the products, how long it takes to cook, how the finished dish turns out.

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