Mystery House

Udon, Take Two

Mmmmm, this is my kind of dinner.  Noodles, chicken, a sauce with subtle, wonderful flavor.  What’s not to like?  In fact, it’€™s the sort of thing I like enough to try different variations until I hit upon the absolute perfect one.  (Like sesame noodles.  Anytime I find a new recipe for sesame noodles, I’€™ll try it.)  The first version I wrote about was my own recipe; this one came from The Essential Wok Cookbook.

The book seems, unfortunately, to be out of print, and why it’s so expensive on Amazon I can’€™t say.  I found my copy cheap, on the remainder table at Borders.  It’s a “€œBorders Exclusive”€ publication, which means they remaindered their own book.  Silly people.  It’s a good one!

We loved this version of the bowl-o-udon.  (The package of udon noodles I thought would last us awhile is shrinking rather fast.  I’d better make another trip to the Japanese grocery.)  I’ve adapted this for two.  Re-adapt at will, and note that the recipe requires a bit of marinating time.

Udon Teriyaki

Teriyaki Chicken with Udon, adapted from The Essential Wok Cookbook
serves two

1 clove garlic, crushed
1 tsp. grated ginger
1/6 c. light soy sauce
1/2 Tbsp. sake (buy a decent one and drink the rest with dinner–my fave is Nagasaki)
1/8 c. mirin

Cut about 8 – 9 oz. chicken breast into bite-sized pieces and marinate in the above mixture for 30 minutes or more.

Cook udon in boiling water for about 2 or 3 minutes, or until tender.  Drain, toss with a bit of sesame oil and set aside.

Drain chicken, reserving marinade.  In small saucepan, bring marinade to a boil with 1 tsp. sugar, and simmer until it has reduced and is slightly syrupy.  Keep warm.

Over high heat in a wok, add 1 Tbsp. canola oil and 1/2 tsp. sesame oil.  Stir fry chicken until done, and remove.  Add a bit more oil and stir fry:

1 small onion, cut in thin wedges
3 scallions, chopped

Return chicken to wok.  Add udon and stir together for a minute or two.  (Make sure there’s enough oil in the pan–udon is starchy and it will stick.)  Add reduced marinade and stir until everything is coated with marinade and heated through.

To serve, sprinkle with:

1 1/2 tsp. sesame seeds, toasted
1 tsp. black sesame seeds, toasted

Steam a little broccoli as a side, and dinner’€™s done.  Yum!


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  1. * Chris says:

    Hmmm – are udon noodles always a combination of buckwheat and wheat, or ever just buckwheat? Buckwheat is, counterintuitively, gluten-free – it’s related to rhubarb, not to wheat.

    Posted 10 years, 4 months ago
  2. * Ann says:

    Oh, that looks so good. I want to try it! I’ve been needing to go to a oriental grocery store for a while now. Where is the one you go to?

    Posted 10 years, 4 months ago
  3. * Guinifer says:


    Posted 10 years, 4 months ago
  4. * Cass says:

    AGAIN with the close-ups of the meat!!!!

    Posted 10 years, 4 months ago
  5. * bezzie says:

    Diggity! That looks good!

    Posted 10 years, 4 months ago
  6. * kmkat says:

    Mmmmm. What Japanese grocery store do you go to?

    Posted 10 years, 4 months ago

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