Stir-fry Udon

Sometime back while I was shopping at Sunshine Far Lim (a local grown supermarket in Penang) I found some udon noodles which is not chilled. This was the first time I found unchilled udon as most of the time they have to be chilled or it will get bad very fast. I guess this unchilled version might have higher portion of preservatives hence it can be kept on regular shelves. I used to cook this dish very often when I was a still a single in Singapore.
Out of curiosity, I bought a packet home and try. The taste was the same as the regular udon in the chilled section. Good that it don't take up space in my fridge and it has a longer expiry date. Within the packet has 3 smaller packets.

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Ingredients

• 2  packets of Udon


• 1/4 of Red capsicum


• 1/4 of Green capsicum


• 1 Onion


• 150g Chicken breast meat (marinate with light soy sauce, corn flour and pepper)


• 2 cups Water


• Salt or light soy sauce or chicken cube or fish sauce for taste


• Wakame (seaweed) for garnishing

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Methods

1. Heat up wok with some oil and saute the onion (cut half ring) till soft before adding in the sliced red and green capsicum. Stir for a few minutes.


2. Add in the chicken strips and continue to stir till half cooked before putting in the noodles.


3. Add water and mix well before cover it and simmer for a few minutes stirring occasionally.


4. The noodles will turn a little sticky after a while. Add in seasoning and stir till sauce appeared thicken.


5. Serve with boiled wakame while hot.

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