Curry Stir-Fry Udon Noodles with Vegetable and Chicken (Yaki Curry Udon)

Place 8 cups water in a large pot and bring to a boil. Add noodles and stir. When water returns to a rapid boil, turn heat to low and simmer about 5 minutes or until tender. Pour into a colander and rinse thoroughly with cold water. After rinsing, drain water completely. May be served in soup or as a main dish.

Marinate chicken with a dash of soy sauce, salt and black pepper. Prepare the udon following the package instructions just before stir-frying. Set aside.

Heat vegetable oil in a wok and saute the onion, garlic, ginger, and curry powder for 2 minutes on high heat. Add chicken and stir-fry for 4-5 minutes. Add red pepper, cabbage, bean sprout, and mushroom, and stir-fry for additional 2-3 minutes.

Place cooked udon noodles in wok. Stir to combine all ingredients. Add soy sauce, sugar, rice wine, pinch of salt and pepper to taste. Stir-fry another 2 minutes and remove from heat. Cover the wok and let steam for one minute. Divide into 4 to 6 servings, sprinkle scallions on top before serving.

Recipe created and tested for Roland by Chef Jerilyn Brusseau Culinary Design & Counsel