Game-Changer Pad See Ew Udon Noodles
ID: bfca74f1...
A quick and delicious twist on the classic Thai street food, replacing hard-to-find fresh flat rice noodles with thick, chewy Japanese udon noodles. Tender marinated chicken, crisp Chinese broccoli, and scrambled eggs are tossed in a smoking hot wok with a deeply savory, caramelized dark soy sauce blend.
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🍳 Cooking Flow
Marinate the sliced chicken thigh with soy sauce, sesame oil, and white pepper. → Prep the Chinese broccoli by diagonally slicing the stems and chopping the leaves. → Sear and stir-fry the chicken in a hot wok, then add garlic and broccoli stems. → Quickly boil the frozen udon noodles, scramble the eggs in the wok, and add the broccoli leaves. → Transfer the hot noodles directly into the wok, add dark soy sauce, and stir-fry over high heat until caramelized.
Cooking Steps
Brief Cooking Order
Marinate the sliced chicken thigh with soy sauce, sesame oil, and white pepper. → Prep the Chinese broccoli by diagonally slicing the stems and chopping the leaves. → Sear and stir-fry the chicken in a hot wok, then add garlic and broccoli stems. → Quickly boil the frozen udon noodles, scramble the eggs in the wok, and add the broccoli leaves. → Transfer the hot noodles directly into the wok, add dark soy sauce, and stir-fry over high heat until caramelized.
Introduction
A quick and delicious twist on the classic Thai street food, replacing hard-to-find fresh flat rice noodles with thick, chewy Japanese udon noodles. Tender marinated chicken, crisp Chinese broccoli, and scrambled eggs are tossed in a smoking hot wok with a deeply savory, caramelized dark soy sauce blend.
Step 1
Place the sliced chicken thigh into a mixing bowl. Add regular soy sauce, sesame oil, and white pepper. Mix well to combine, and set aside to marinate while preparing the other ingredients.
Step 2
Prepare the Chinese broccoli. Trim and discard the tough ends of the stems. Slice the thick stems diagonally into thin pieces so they cook quickly. Cut the leafy parts into bite-sized chunks. Keep the sliced stems and leafy parts separate.
Step 3
Bring a pot of water to a boil for the udon noodles, and heat your wok over high heat until it starts smoking.
Step 4
Pour vegetable oil into the hot wok. Add the marinated chicken, spread it out, and let it sear undisturbed for about a minute to get a nice color. Toss and stir-fry the chicken until it is almost fully cooked.
Step 5
Add the chopped garlic to the wok and stir-fry quickly. Add the sliced Chinese broccoli stems and stir-fry for 1 to 2 minutes until they are tender yet still crunchy.
Ingredients List
Important Notes
Using chicken thigh instead of breast ensures the meat remains juicy and tender under intense wok heat.
Slicing the thick broccoli stems diagonally increases their surface area, allowing them to cook quickly and evenly.
Adding garlic later in the stir-fry process prevents it from burning and turning bitter under high heat.
Transferring the udon noodles directly from the boiling water to the wok adds a touch of starch water, helping the sauces cling to the noodles.
Chili vinegar is an essential condiment that cuts through the richness of the sweet and savory soy sauce.
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