Quasi Udon

Last night I made a totally made-up stir-fry for me and Suze. I don’t know what you’d call it, but it tasted a little bit like Yaki Udon and also used Udon noodles, so I’ll call it a Quasi Udon.

A photograph of my Quasi Udon

It’s really simple to make, and so tasty! All you’ll need is:

  • 400g chicken
  • 1tsp chilli powder
  • Salt and pepper (to taste)
  • 3 x fresh chillies (red and green, finely chopped, seeded)
  • 1 x red onion (thinly sliced)
  • 1 x red pepper (thinly sliced)
  • 1 x green pepper (thinly sliced)
  • 1 x tomato (in chunks)
  • Spring onions (finely chopped)
  • Sweet chilli sauce
  • Light soy
  • Dark soy
  • Udon straight-to-wok noodles


Cooking time depends on how you like your stir-fries, there’s really no right or wrong way. This is how I did it:

  1. Lightly coat raw chicken in chilli powder and salt and pepper.
  2. Add a dash of olive oil to a wok and heat.
  3. Add chicken to pan, add a dash of the chilli sauce and light soy.
  4. Brown chicken in oil/sauce/soy mix before adding all vegetables except tomato.
  5. Cook together until peppers and onions soften, then add tomatoes.
  6. Once these are almost done, remove everything from the wok and keep it warm in an oven.
  7. Add a dash more oil to the wok and fry the Udon noodles until cooked (usually takes a couple of minutes).
  8. For a final two minutes, add the meat and veg back to the pan to bring all the flavours together.
  9. Once everything seems to your liking, serve on a plate with dark soy to taste.

There, as simple as that.


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