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’. 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.
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”.
The udon noodles and the bean sprouts are similar in appearance, but they do surprise you when you take a bit of this dish. A crunch and a noodle at the same time. The bean sprouts are not cooked, they are blanched and warmed. The curry and the soy sauce, give the dish an oriental flavor. The celery leaves are just the finishing touch it needs.
Udon Noodles with Chicken and Bean Sprouts
- 4 ounces Udon noodels
- 8 ounces chicken breast fillet
- 1/2 teaspoon curry powder
- salt and pepper
- 4 sprigs celery leaves
- 3 whole spring onions
- 4 ounces bean sprouts
- 1 tablespoon sunflower oil
- 1/2 teaspoon chili paste
- 1 tablespoon soy sauce
- 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.