Last week I posted about my discovery of Udon noodles. This week I experimented with Udon noodles and made drunken noodles. Did you know that they are called drunken noodles because of the amount of water you have to consume while eating them? I thought it had something to do with sake, oops!
The night that I got ready to make these noodles, I was looking over the recipe from Elly Says Opa and reading what the blogger had to say about them. I then realized that I didn't really have any of the ingredients but I decided to give it a go anyways. The results turned out fantastic!
Next time, I'm going to make it with all of the special soy sauces and chiles. There is an Asian market down the road from me. I've never been in there. It's huge, like the size of an old Target huge.
adapted from Bon Appetit
- 1 package of Udon noodles
- 2 tbsp of canola oil
- 3 cloves of garlic
- 1/2 lb of chicken tenders, diced
- 1 Roma tomato, diced
- 1 zucchini, diced
- 1 tbsp of salambek olbek (this is hot for me, vary according to taste)
- 2 tbsp of soy sauce
- 1 tsp of sugar
- Cook noodles until desired firmness is reached, and drain. Set aside.
- Heat oil in wok, and add garlic. Cook until fragrant.
- Add chicken and cook for 5 minutes, until mostly done.
- Then add tomatoes and zucchini cook for 3 more minutes.
- Whisk together salambek olbek, sugar and soy sauce. Pour over chicken.
- Cook for a few more minutes until chicken is done.
- Pour noodles in with chicken mixture. Stir until combined.
photo credit: me