Chicken & Peanut Udon

INGREDIENTS    

• Three 7 oz. pre-cooked packaged udon noodles
• 5 spring onions (scallions)
• 4 T. vegetable oil
• ½ large jalapeno pepper, chopped
• 2 t. chilli powder
• 2 whole star anise
• 4 garlic cloves, finely chopped
• 1 T. finely grated ginger
• 1 lb. ground chicken minced
• 2 cup chicken stock
• ¼ cup light soy sauce
• 3 T. smooth peanut butter
• 2 T. white vinegar
• 2 T. cornstarch mixed with 1 t. water
• 1 T. sesame oil
• ½ cup chopped peanuts  

DIRECTIONS     

1. Prepare the noodles, drain and set aside for later. Toss with sesame oil
2. Finely chop spring onions, separate pale and green and set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant.
4. Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked.
5. Then stir through the chicken stock, soy sauce, peanut butter and vinegar. Simmer for about 4-5 minutes to allow the flavors to infuse. Remove and discard the star anise. 
6. Stir through the cornstarch mixture. Simmer for a further minute or until the sauce has thickened. Then toss in the cooked noodles. 
7. Add chopped peanuts and green spring onions on top.
    

Recipe Author: Marions Kitchen