Udon Noodles with Chicken and Bean Sprouts

One of my recipes I like, but don’t make very often, due to the absence of celery leaves is Udon Noodles with Chicken and Bean Sprouts.

Earlier this week, when I was in the grocery store, some of my fellow shoppers looked at me puzzled “what’s going on with her”? I found celery leaves ….. finally. Nobody sells celery leaves around here, so when I saw a bundle of celery stalks with leaves, basically one that wasn’t cleaned very well, I did a little fist pump ‘yes, finally’, ‘caramba’.

Clearly, my happy dance was a little louder than I wanted; the next thing I know, people staring at me, while I hold a bundle of celery stalks, with a question all over their faces, ‘what is the big thing here? Celery? Hard to explain, I felt a little silly, but then again, to quote Seal in 1991 “we’re never gonna survive, unless we are a little crazy”.

In this Udon Noodles with Chicken and Bean Sprouts, the udon noodles and the bean sprouts almost look the same. Once you’ll take a bite, you will find out that your eyes deceived you. The been sprouts are crunchy; they re not cooked, but blanched. The curry and the soy sauce, give the dish an oriental flavor. The celery leaves are just the finishing touch it needs, adding a hint of fennel and anise.

This Noodle recipe is an Italian-type dish, inspired by Asian ingredients and flavors.

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Udon Noodles with Chicken and Bean Sprouts

Asian style pasta; Udon Noodles, chicken, curry, bean sprouts and celery leaves. Totally different than most Italian pasta recipes, in flavor.

Prep Time15 minutes mins

Cook Time8 minutes mins

Total Time23 minutes mins

Servings: 2 people

Author: Marinka

Ingredients

• 4 ounces Udon noodels
• 8 ounces chicken breast fillet
• 1/2 teaspoon curry powder
• salt and pepper
• 4 sprigs celery leaves
• 3 spring onions
• 4 ounces bean sprouts
• 1 tablespoon sunflower oil
• 1/2 teaspoon chili paste
• 1 tablespoon soy sauce

Instructions

• Cook the Udon noodles according to the directions on the packaging. Drain.
• Cut the chicken fillets in small cubes, season with salt, pepper and curry powder.
• Cut the celery leaves fine.
• Clean the spring onions and cut them in thin slices, from the bottom up, until the onion becomes tougher.
• Wash the bean sprouts and poor a kettle of boiling water of the sprouts. Drain.
• Heat the oil and cook the chicken for approx. 3 minutes.
• Add celery leaves, spring onions and cook another 2-3 minutes.
• Add 1 tablespoon of water and toss everything.
• Add bean sprouts, noodles, chili paste and soy sauce and toss again until warm.
• Divide over 2 dishes and sprinkle some with celery leaves.

Nutrition

Calories: 432kcal | Carbohydrates: 48g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 646mg | Potassium: 699mg | Fiber: 3g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 12.2mg | Calcium: 38mg | Iron: 2.3mg