- 1 bundle udon noodles
- 1/8 CU diced onion
- 1 chicken breast (slice into thin strips)
- 3 stalks green onion (thinly chopped)
- 8 stalks celery (leaf tops only – chopped)
- 12 leaves fresh basil
- 3 large cloves garlic (chopped)
- 2 TBL lime juice
- 2 TBL Rice vinegar
- 1 TBL brown sugar
- 1 small carrot (use peeler to create slivers)
- 1 handful spinach leaves (roll leaves and cut thinly)
- 1/2 CU jicama or water chestnuts (cut thin)
- 2 mandarin oranges (peeled and sectioned)
- 10 almonds (coursely chopped)
- 2 tsp Corn Starch (optional)
- 1 TBL Soy Sauce (optional)
STEP BY STEP
- Place large pot of water on burner on high, and cover
- Combine green onion, celery, basil, barlic, lime, vinegar, sugar, carrot, spinach, jicama, and almonds.
- Set mixture aside to rest
- Heat oil in skillet and when hot, cook chicken strips
- When strips are ABOUT done, add diced onion and garlic to the pan
- Remove pan from heat and cover
- Put noodles into boiling water and cover. Watch closely. When water starts to boil, reduce heat or it will boil over.
- Cook about 8 minutes.
- While noodles are cooking, drain liquid from step 2 into small cup.
- Add Soy and Corn Starch ONLY IF you like a salty Asian taste. Mix well.
- Taste a noodle. When done, drain noodles and return to the pan.
- Add soy mixture (if you chose this option) and cook until thickened.
- Split between two dinner plates.
- Top with greens mixture
- Place orange slices on top for garnish and taste.
A great way to section oranges is to hand-peel the orange, then slice them just shy of the white binding, discarding the binding eventually. What you end up with is a wonderfully edible orange slice with no toughness.
For garlic, once you’ve separated the cloves, crush it with the bottom of a coffee cup. The skin comes right off.
Sesame oil smokes more, but in my opinion tastes better. Canola and olive oil are also good choices.
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