Pepper Chicken Noodles

Mise en Place

1. Wash veggies, brush mushrooms (removing stems) + setup a meat and veggie workstation.

   
   
   

2. Dice shallots + garlic. Slice brocoli + spring onion. Measure out spices and sauce.

   
   
   

3. Hone your meat knife, then slice the chicken into bite sized chunks, seaason with salt, and put into a bowl. (At this point, I clean up the meat workstation so there is no chance to contaminate my work surfaces.)

4. Toast the peppercorns in a dry skillet. Once fragrant, grind to a powder using a mortar and pestle. I then add the dried red pepper flakes and give those a grind or two to combine the peppers and flakes.

Udon Noodles

1. Start by putting a large pot of water to get it boiling.

2. Check the udon noodle package for cooking instructions, ususally it will be only a few minutes once the water is boiling. But only start cooking the noodles only after the filling is complete; it cooks so quick you want your filling goodies done before the noodles.

   
   
   

Filling

1. While your water is heating, put the wok on medium high, add peanut oil, and then add garlic and onion. Essentially you want to stir-fry for a minute, be sure to keep the food moving so they do not burn.

2. Add the ground peppercorns and chilli flakes for another minute, mixing and moving the food.

3. Then mushrooms and mix well, cook for ~ a minute.

4. Add the chicken, mix well with the aromatics, then spread the pieces around in the wok so they can sear. After a few minutes, mix again flipping the meat over, so you can make sure the meat is cooked.

   
   
   

5. Then add the broccolini to the stir-fry.

6. Add the two sauces and mix well, while adding the noddles to the boiling water.

Combine

1. About 3-4 minutes later drain the noodle water through a collander and dump the wet noodles into the mixture. Combine well.

   
   
   

2. Add the garlic chili sauce and mix again so it is fully distributed. (Depends upon your heat preference). Top with scallions and serve.