This dinner serves two and is a delight with the Udon noodles bathed in a delicious sauce, steamed sliced chicken, juicy and succulent, all coming together with different vegetables.
What You Need
2 frozen portions of frozen Udon noodles. The noodles usually are packaged in three portions.
6 small baby Bok Choy.
2 red Bell peppers.
2 garlic cloves.
2 tablespoons of vegetable oil.
2 tablespoons peanut butter.
1 tablespoon honey.
1 tablespoon sesame oil.
2 tablespoons soy sauce.
1 tablespoon sweet Thai chilli sauce.
2 chicken breasts, regular size.
1 large pot.
1 large frying pan.
1 large salad bowl.
1 small bowl.
Udon Noodles, Sauce
In your small bowl add the peanut butter, honey, sweet chilli sauce, sesame oil, and soya sauce. Mix well and set aside.
Heat a pot of water to the boiling point, cook the Udon noodles for 1-3 minutes, whatever is recommended on the package. Drain, rinse well with cold water, repeat. Let sit in the strainer while you prepare everything else.
Heat 1 tablespoon oil in a large non-stick frying pan. Add the garlic, veggies, and baby bok choy. Saute until crisp tender. Set aside to cool slightly.
Add all dressing ingredients to a large salad bowl and mix until well combined. Taste and adjust if needed. Add the drained Udon noodles, the chicken, the sauteed veggies, the green onion and the cilantro. Toss gently until ingredients are well combined.
Cover and put in the refrigerator for 30-60 minutes depending how chilled you want it. Give a good stir before serving.
Place chicken breasts in a steamer, filled with water almost reaching the bottom of the steamer. Turn on stove so that water begins to boil, then turn down to a simmer, place lid on pot and steam chicken for 15 minutes.
Once done, take chicken out, place on a plate, add salt and pepper to taste. Then cut chicken into cubes.