It is certainly an ideal comforting food for weight watchers and sports people. Udon is white, thick and smooth wheat noodle often served in a soy sauce based soup. Yaki Udon, literally stir-fried Udon, has been gaining popularity as a fusion food.
It was a chilly day at lunchtime when I made this Yaki Udon with Konjac in Honey Soy Sauce. I wanted something filling and warming without too many calories. I also liked something nutritiously complete in one plate. By using Konjac noodles, I managed to keep the calorie low: Konjac noodle has less than a half of cooked Udon noodle. It is also high in fibre and so I feel I do not have to keep a track of my '5-a-day' after having a ball of Konjac. As for the taste, Konjac absorbs the flavour of honey and ginger fantastically well. Why don't you give it a try? I recommend chicken but also it works well with pork, prawns or Tofu.
Serves 2. Cooking time: 20 min.
- 150g of dry Udn noodles
- 2 balls of dried Konjac noodles
- 1/2 tablespoonful of sesame oil or vegetable oil
- 1 clove of garlic thinly sliced
- 2 sticks of spring onion cut in 5cm sticks (or 5 cm of leek cut in strips)
- 200g of chicken mince
- 1 tablespoonful of minced ginger
- 2 tablespoonful of honey
- 1 tablespoonful of oyster sauce
- 1/2 tablespoonful of soy sauce
- 100g of pointed cabbage shredded
- La-yu chilli oil, chilli flakes or coriander leaves to garnish
- Soak the Konjac in hot water for 5 min.
- Boil Udon noodles following the instructions on the packet. Rinse quickly and drain well. Set aside.
- Heat the oil in a wok over a medium heat. Add the garlic and spring onions and cook for 1 min.Remove and set aside.
- Add the chicken, ginger, honey, oyster sauce, soy sauce and 50ml of water to the wok and cook for 5 min or until the chicken is cooked through.
- Add the cabbage and cook for 1 min or until just wilted.
- Return the noodles to the wok and heat it up. Serve with La-yu chili oil, chilli flakes or coriander leaves.