Chicken, mushrooms and udon
Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.
Chicken, mushrooms and udon
Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.
Cooking Instructions
- 1
Make a marinade by combining the shallot, balsamic vinegar, fish sauce, soy sauce, Maggi, olive oil, salt and pepper flakes in a large mixing bowl. Put a medium pot of water on high heat.
- 2
Add a splash of olive oil to a large non-stick pan on medium-high heat. Saute the mushrooms until they've given up their water and turned dark brown, about 10 - 15 minutes. Halfway through cooking the mushrooms, if the pot of water is boiling, add the udon noodles and cook for 3 to 4 minutes, or until they separate on their own.
- 3
Add the chicken to the pan of mushrooms. Toss the udon noodles in the marinade, then pour both into the mushroom pan as well. Stir everything together and let cook for 5 minutes. Stir in the cilantro before serving.
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