Spring has sprung. What better way to enjoy spring than to present a fresh plate of the season’s bounty!
This post was supposed to be published earlier today at 5 p.m. EST. I set the “automatic” setting for publishing my post (located on the right side of your post) I put the date and time in and saved it, but to my dismay, it did not work causing me to miss this month’s challenge. 😦
It would have been such a privilege to join in a challenge and such honor to cook with such amazing and talented bloggers; Shanna @ Shannaward.com, Liz @ foodcommunicationservices.wordpress.com , Ngan @ ngansequitor.com, Amanda @ sercocinera.wordpress.com, and Sophia @ papayapieces.com. Sorry ladies. 😦
Anyway, I have been cooking with turmeric spice along with other spices lately and this dish is no different. I just can’t stay away from its health benefit. If you like udon noodles, then you will certainly like this. 🙂 At first, I wanted to cook udon soup with large tempura prawns, but I opted to make udon stir-fry.
I used dry udon noodles simply because it’s widely available and added some colorful spring vegetables and use the same cooking techniques I learned from my mother cooking the Pancit. Look at how colorful this dish is. The purple cabbage, carrots and capsicum made this dish looks so vibrant and fresh. The turmeric spice, garlic and other spices made it pleasing to the palate.
You can check out what Shanna @ shannaward.com, Liz @ foodcommunicationservices.wordpress.com , Ngan @ ngansequitor.com, and Sophia @ papayapieces.com created. These bloggers are amazingly talented and I am sure each one created something incredible to offer for this month’s challenge.
Let’s cook the Udon.
- 12.8 oz. (363 g) whole organic Udon Noodles
- 3.5 oz. Wang Shiitake mushrooms, hydrated (See Note)
- 2 half chicken breasts, cut in strips
- 5 large garlic, minced; divided
- 1/4 cup chopped onions
- 4 stalks of green onions, sliced
- 3-4 capsicum, sliced lengthwise
- 1/4 of small organic purple cabbage, sliced
- 1 medium organic carrots, cut in an angle about 1/2 inch then thinly cut
- 1/4 cup soy sauce
- 1 tablespoon turmeric spice
- juice of half lemon
- 5 tablespoons extra virgin olive oil, divided
- 1 teaspoon chicken bouillon
- salt and pepper to taste
- Follow the instructions on the package for the Udon Noodles; set aside.
- Mix turmeric and soy sauce in a small bowl. Stir to combine and set aside.
- In a medium skillet over medium-high heat, add 1 tablespoon olive oil. Add half of the garlic and saute until lightly brown. Add the Shiitake mushrooms and cook until tender about 2-3 minutes. Lightly season with salt and pepper. Remove and set aside.
- Repeat and do the same with the bell peppers or capsicum by adding 1 tablespoon olive oil to the same skillet and saute the bell peppers just until they start to sweat. Lightly season with salt and pepper. Remove and set aside.
- Add 1 tablespoon in the same skillet and add the purple cabbage. Saute until slightly wilted. Lightly season with salt and pepper. Remove and set aside.
- Add another tablespoon in the same skillet and add the green onions. Saute just until somewhat wilted about 5-8 seconds. Remove and set aside.
- In the same skillet, add the remaining 2 tablespoons of oil. Add the chicken and stir-fry until no longer pink covering and stirring from time to time. Season with chicken bouillon. Stir well to incorporate.
- Add the remaining garlic and onions. Saute until lightly brown and onions are translucent.
- Add the cooked Udon noodles and turmeric and soy mixture. Stir-fry until all noodles are coated with the sauce.
- Add all the cooked vegetables. Stir-fry to incorporate all flavors. Cook until just heated through.
- Serve warm.
- Hydrate mushrooms by soaking in warm water until soften. Remove stem.
That is all for now folks. I hope to see you again next time. Don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and link back to source if you plan to use or share any of my recipes. Thank you and have an exciting weekend.