Chili Udon Chicken Salad – Recipe
The meal Chili Udon Chicken Salad is a colorful and savory combination of crispy, golden-brown chicken chunks with the delightful chewiness of udon noodles. This meal, which has a delicious balance of textures and flavors, is made with fresh bean sprouts, spring onions, and roasted sesame seeds, all of which are tossed in a zesty Thai chili sauce. It's ideal as a hearty appetizer or light main meal, and the kick of spice will tickle your taste buds.
The meal Chili Udon Chicken Salad is a colorful and savory combination of crispy, golden-brown chicken chunks with the delightful chewiness of udon noodles. This meal, which has a delicious balance of textures and flavors, is made with fresh bean sprouts, spring onions, and roasted sesame seeds, all of which are tossed in a zesty Thai chili sauce. It's ideal as a hearty appetizer or light main meal, and the kick of spice will tickle your taste buds.
- 150 g udon noodles (5 oz)
- 2 tablespoons Thai chili sauce
- 55 g bean sprouts, washed and trimmed (2 oz)
- 2 chicken breast fillets, cubed
- 100 g cornflour (cornstarch) (3.5 oz)
- 1 egg white, lightly beaten
- Cooking oil for deep-frying
- 2 spring onions thinly sliced (scallions)
- 1 teaspoon roasted white sesame seeds
- Prepare the Udon Noodles
- Bring a large pot of salted water to a boil.
- Add the udon noodles and cook for about 3 minutes or until tender.
- Drain the noodles and transfer them to a bowl.
- Add 2 tablespoons of Thai chili sauce and the bean sprouts to the noodles.
- Mix well and set aside.
- Prepare the Chicken
- Heat enough oil in a deep-fryer or large, heavy-bottomed pot to deep-fry the chicken pieces.
- Toss the cubed chicken breast fillets in the cornflour until they are evenly coated.
- Dip the coated chicken pieces into the lightly beaten egg white.
- Gently lower the chicken pieces into the hot oil.
- Deep-fry the chicken pieces until they are crisp and golden brown, about 4-5 minutes.
- Use a slotted spoon to remove the chicken from the oil and drain on paper towels.
- Assemble the Salad:
- Divide the seasoned udon noodles and bean sprouts mixture between two individual serving bowls.
- Top each bowl with the crispy fried chicken pieces.
- Drizzle the remaining Thai chili sauce over the chicken and noodles.
- Garnish with thinly sliced spring onions and roasted white sesame seeds.
- Serve
Serve immediately while the chicken is still hot and crispy.
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 600mg25%
- Total Carbohydrate 55g19%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For an extra kick, add a sprinkle of red chili flakes to the garnish.
- If you prefer a lighter option, the chicken can be grilled or pan-fried instead of deep-fried.
- Feel free to add additional vegetables like julienned carrots or sliced bell peppers for more texture and flavor.