Chilled Udon With Sweet And Spicy Chicken Recipes

Steps:

• 1. Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
• 2. Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
• 3. Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
• 4. If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and transfer to a bowl of ice and cold water. When cold, drain well in a colander.
• 5. Toss noodles and spinach with reserved soy mixture in a large bowl.
• 6. Serve noodles and spinach topped with chicken.
• 7. VARIATION: Chicken can be grilled on an outdoor grill -- lightly oil rack and set 5 to 6 inches over glowing coals.

Steps:

• Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
• Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
• Add capsicum and fresh chillis and stir-fry for another 2 minutes.
• Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
• Stir in noodles and coriander. Simmer gently until heated through.

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.