Pepper Chicken Noodles
A warm dish of brocolli, chicken, and mushrooms with hearty udon noodles and lots of flavor.
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PinServings: 6
Calories: 354kcal
Ingredients
- 1 t Peppercorns Sichuan or black as you prefer
- 2 T Peanut Oil
- 4 Cloves Garlic Diced
- 2 Shallots Diced
- 1 t Dried red pepper flakes
- 18 oz Chicken thighs (~4-5 thighs) Chopped into bite size, boneless + skinless
- 2 C Shiitake mushrooms Slice
- 9.5 Oz Dry Udon noodles (3 noodleservings)
- 2 Bundles Broccolini Chopped, florets and stems
- ¼ C Oyster sauce
- 1/2 C Tamari sauce
- 1 t Garlic Chili Sauce I prefer Korean style, add more or less as you prefer
- 2 Spring onion Thinly sliced
Instructions
Mise en Place
- Wash veggies, brush mushrooms (removing stems) + setup a meat and veggie workstation.
- Dice shallots + garlic. Slice brocoli + spring onion. Measure out spices and sauce.
- 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.)
- 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
- Start by putting a large pot of water to get it boiling.
- 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
- 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.
- Add the ground peppercorns and chilli flakes for another minute, mixing and moving the food.
- Then mushrooms and mix well, cook for ~ a minute.
- 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.
- Then add the broccolini to the stir-fry.
- Add the two sauces and mix well, while adding the noddles to the boiling water.
Combine
- About 3-4 minutes later drain the noodle water through a collander and dump the wet noodles into the mixture. Combine well.
- Add the garlic chili sauce and mix again so it is fully distributed. (Depends upon your heat preference). Top with scallions and serve.
Notes
This is a quick and easy dish. It is not gluten free however, udon noodles are wheat based.
Veggie: Could be made with tempeh chunks, or veggie only (I would add carrots and edamame).
Vegan: Use Korn Meatless Pieces in place of the chicken.
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2014mg | Potassium: 548mg | Fiber: 5g | Sugar: 7g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
