JUDI’S RECIPES – WEEK 7 – JULY 20, 2021

JULY 20, 2021

Hi Everyone!

Our farmers at Stoneledge Farm have suffered along with the rest of us, from too much rain. They caution us to use this week’s vegetables promptly, as they may be more perishable than usual.

Today, we’re getting cabbage, that versatile and hearty vegetable we all love. The recipe this week is for a traditional Japanese dish that’s quick and easy to make and is quite delicious. It’s called Chicken Yaki Udon. I think you’ll enjoy it.

CHICKEN YAKI UDON

6 oz frozen udon noodles 

1 TBS olive oil

½lb boneless chicken breasts, cut into thin strips

 ½ onion, sliced

½ red bell pepper, sliced

 ½ c. shredded cabbage

½ c. carrot matchsticks

1 tsp minced garlic

2 TBS soy sauce, or more to taste

1 TBS gochujang (Korean chile paste)

 1 TBS ketchup

 salt and ground black pepper to taste

1.  Bring a large pot of water to a boil. Salt lightly. Cook the udon noodles in the boiling water, stirring occasionally until the noodles are tender yet firm to the bite (al dente), 10 to 12 minutes. Drain the noodles and rinse them with cold water.
2.  

   Meanwhile, warm the olive oil in a large saucepan or wok over medium heat. Add the chicken and saute until it is cooked through, 3 to 4 minutes. Add the onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, until the vegetables are crisp/tender.

3.  

   Pour the soy sauce over the vegetables and chicken, and saute 1 to 2 minutes more. Add the udon noodles and toss the mixture well. Stir in the gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

   HELPFUL HINT: You can use boneless chicken thighs instead of breasts in this recipe. You can also use any color peppers you please. Sometimes I even throw in some mushrooms.  Go crazy – it’s Tuesday!

   Please enjoy this recipe and have a delicious week.

   Best,

   Judi