Whoopsie! Without realizing it, we ran out of rice for today, and the two of them were apparently too busy to buy some more today. (And I can’t carry 10 kilos of rice for longer than a few minutes 😛 Seconds, even. Haha.) So the only choice left was pasta or noodles. Luckily, I had a pack of udon noodles in the cupboards, so udon it is! Here we go!
What you need:
3 boneless pieces of chicken, cut into small bite-sized pieces – I used drumsticks
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon kicap manis (sweet soy sauce)
2 tablespoons dark soy sauce
2 teaspoons ginger powder (or 1 cm fresh ginger, diced)
2 teaspoons garlic granules (or 2 cloves fresh garlic, diced)
1 onion, sliced
1 dried chilli, sliced
1/4 of a head of cabbage, sliced as finely as you can
3 spring onions, sliced on the diagonal
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
2 tablespoons kicap manis (sweet soy sauce)
1 teaspoon ginger powder
1 cup water, mixed with 2 teaspoons cornflour
1 pack udon noodles (400g dried noodles) – cooked according to directions
What you do:
- Mix the ingredients for the marinade together. Place chicken in a bowl, and pour the marinade over the chicken. Mix thoroughly, and set aside for 10 minutes.
- Meanwhile, heat some oil in a wok. Fry the chicken, onion and dried chilli, until chicken is cooked through.
- Add the cabbage, then all the rest of the sauces (with water). Simmer until cabbage is cooked and softened.
- Place the chicken and cabbage mixture into another bowl and add the udon noodles into the wok. Pour the cabbage and chicken over the noodles, stirring until mixed thoroughly. Sprinkle over the spring onions, heat for about a minute, then serve immediately.
Woooo. That was a long ingredient list. But it looks simpler than it is, really. Most of my udon recipes have been stir-fry “dry” dishes, if you know what I mean. But udon is sometimes eaten as a soup, so I thought it might be nice to have some liquid in it this time. Plus, its easier to cook the cabbage. This was basically a copy of the Chicken and Cabbage with Oyster Sauce, only with udon in it. 🙂
Like most of the udon dishes we’ve had, this was very very flavoursome. Sooo good! The noodles soaked up the sauce nicely, but there was still plenty left over at the bottom of the pot. There wasn’t a lot of chicken pieces, and I didn’t get much of the cabbage either, but that was okay. The noodles were more than good enough. 😀
Actually, Hadi didn’t like the soup all that much. He said it was too… “soupy”. I have no idea what that means. But he said that it was much nicer when it was dry. Oh well, it was something to try anyway. Plus, I also wanted the water to cook the cabbage, so… (I didn’t actually have any of the soup, haha. Like my rice, I prefer most things I eat to be dry as well :P)
This was definitely a nice change from rice. 🙂 🙂 🙂 Harder to cook though, haha. Last year, I needed TWO woks to mix everything properly! o.0 Seems a little bit better this year though… Particularly with this one, since very little mixing is needed. You just pour everything over the noodles. 🙂 And that’s it from me for today~
Quote of the day: The ambition of every good cook must be to make something very good with the fewest possible ingredients.