Saturday, July 12, 2008

Fried Udon With Grilled Chicken

Tangy dinner fare!

Ingredients for Fried Udon
  • 1 packet of fresh udon (1 pax portion)
  • Some Bulldog sauce or Jap Stock Base Sauce or soya sauce
  • Chopped garlic
  • Nori seaweed
  • Oil

Ingredients for Grilled Chicken

  • 2-3 chicken fillet
  • Pinch of salt, black pepper and dried mixed herbs
  • Some fresh lemon juice
  • A few cherry tomatoes or 1 large tomatoe cut in quarters
  • Half or 1 ear of sweetcorn (husk & silk removed)
  • Some butter
  • Oil

Method for Fried Udon

  1. Heat oil in pan and fry garlic till fragrant.
  2. Add in udon and fry lightly with chopsticks.
  3. Season with sauce and nori seaweed.
  4. Remove and plate and sprinkle more seaweed on top.

Method for Grilled Chicken

  1. Season with salt, pepper, mixed herbs and some lemon juice for 30 mins
  2. Heat griddle, do not add oil.
  3. Once griddle is hot, put chicken fillet, sweet corn and tomatoes on pan and let it grill till golden, turn over and let it grill likewise.
  4. Brush some butter on the cooked sweetcorn.
  5. Remove and serve together with udon


  • If you do not have a griddle, you can also use a non-stick frying pan. Add only a little oil. When pan-frying/grilling meat, remember not to keep flipping the meat as it will dry and toughen the meat.
  • The trick is to let it cook well on 1 side, turn and let it cook the other side. If you need, only flip 1 more time. Then dish and serve.
  • I love tangy chix fillet, but if you are not a fan of lemony taste, omit the lemon. However, lemon do soften and acts as a natural tenderiser for the meat.



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