Fusion Recipe - Spicy Ginger and Garlic Chicken Stir-Fry with Udon Noodles

Ingredients: 1 package Udon noodles, Patak's spicy ginger and garlic tandoori marinade, sesame seeds, chicken tenderloins (bite-sized pieces), chopped carrots and 2 red bell peppers, chopped chives, cornstarch, sesame oil



Cook your udon noodles as instructed by the package. I brought a few quarts of water to a boil with a touch of salt and olive oil, then added my noodles. Once they came to a boil, I added ~2 cups cold ice water. I waited until the water came to a boil again, and then repeated the cold ice water addition. Once the water boiled again, I put the top on the pot and let it sit for ~7 minutes. This was all happening while I had my skillet going. Once 7 min. had passed, the noodles were ready to be drained and added to the skillet.

Heat up some sesame oil in a skillet and throw in your red bell pepper and your carrots. Cook them until they are almost fully cooked. Do this simultaneously while cooking the noodles.

In a bowl, add corn starch to wetted chicken pieces until there is a thin white paste. Add this chicken to the skillet with the carrots and red bell pepper.

Into the skillet, add a large spoonful of the spicy ginger and garlic marinade. Mix and let the chicken cook.

Add the udon noodles and the chives to the skillet and stir fry until all the flavors have been absorbed. Add water as necessary if the food ever seems too dry.


Prepare to toast some sesame seeds for garnishing. To a skillet, add ~1/2 teaspoon sesame oil and allow to heat up. Add your sesame seeds and "toast" them until they are slightly browned. All that really means is use your spatula and move them around a bit.


Voila! Your final product.