November is the month of Melbourne’s annual Night Noodle Market. It’s being held for some years now but I went for the first time ever last week. They had more than 50 stalls this year, not all of which served noodles. But ever since I went to the market I’ve been craving noodles … Laksa noodles, Hokkien Mee, Singapore noodles, char kway teow, ramen, soba noodles and of course … Udon noodles.
Serves 6 (photo shows 1.5 serve)
Prep time 15 mins
Cook time 20 mins
- 3 garlic cloves, crushed
- 2 chillies, sliced
- 1″ slice ginger, grated
- 1 tbsp canola oil
- 500g chicken thigh fillets, sliced
- 100g shiitake mushrooms, sliced
- 1 bunch choy sum, chopped
- 1/2 cup hoisin sauce
- 1/2 cup light soy sauce
- 440g udon noodles
- Spring onion, sliced
- 1 tsp sesame oil
Cook the udon noodles as per packet instructions. I had “wok ready” ones that I just needed to soak in hot water. Note: these type of packaged noodles can smell like plastic and taste a bit sour so rinse a couple of times for that to go away.
Heat the canola oil in a pan and add the garlic, chilli and ginger, frying until fragrant.
Add the chicken and brown all over. Then add the mushrooms and choy sum, stirring often.
When cooked, add the hoisin sauce and soy sauce. Simmer for a few minutes until the sauce thickens slightly.
Stir in the udon noodles and let it simmer for a few more minutes. Take off the heat and place on a plate, garnish with spring onion and a few drops of sesame oil and serve immediately.