Jumped Udon

Ingredients

For 4 servings

• •250 g 250 g Nail udon
• •300 g 300 g Poultry white(s)
• •1 1 Red pepper(s)
• •1 1 Shaft(s)
• •6 6 stem(s)
• •2 2 pod(s) Peeled garlic
• •2 c. à soupe 2 Tbsp Salted Soya Sauce
• •1 c. à soupe 1 tbsp Sugar powder
• •0.5 c. à soupe 0.5 Tbsp Powder bag for dashi broth
• •2 c. à soupe 2 tablespoons Neutral oil
• •1 c. à café 1 cup of coffee Ground pepper

Method

1. 1.Preparation of ingredients
2. 2.Start by thoroughly washing the red pepper and the chives. Cut the pepper into thin strips. Thin the shallot and the chives in bias. Peel and chop the cloves finely. Cut the poultry white into thin slats so that the cooking is fast and homogeneous.
3. 3.Cooking udon
4. 4.Bring a large pot of water to a boil. Add the udon noodles. Cook the time indicated on the package – usually 3 to 5 minutes. Drain them thoroughly and rinse them under cold water to stop cooking and prevent them from sticking together. Book.
5. 5.Cooking chicken
6. 6.Heat 1 tablespoon of neutral oil in a large wok or large skillet over medium-high heat. Place the poultry white slats and brown on all sides for about 4 minutes. Remove them from the wok and reserve them, so that they remain mellow.
7. 7.Seizure of vegetables
8. 8.In the same wok, add the remaining oil and sauté chopped garlic, shallot and red pepper. Sauté for 3 to 5 minutes, stirring often, until the vegetables wait while remaining slightly crisp. Enjoy it to perfume all the preparation.
9. 9.Assembly and seasoning
10. 10.Put the chicken back in the wok with the vegetables. Add udon noodles, soy sauce, dashi powder and sugar. Mix well to coat each sauce ingredient. Continue cooking 2 to 3 minutes over high heat, in order to link the flavors well and warm all.
11. 11.Finishes and service
12. 12.Sprinkle whole with ground pepper. Taste and adjust possibly seasoning. Sprinkle the thinned chives just before serving. Place the sautéed udon in hollow plates or bowls and serve immediately, warm, to enjoy all the flavors.