- 1/2 Кг chicken tenders (not coated or cooked)
- 1/2 Кг fresh or frozen broccoli florets (или необязательно кабачок и красны перец)
- 1 lb dried udon (thick wheat noodles - 1 bundle per serving)
- 1/2 cup premium oyster sauce (preferably Lee Kum Kee)
- 2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
- 1 tablespoon Asian sesame oil
- 1 dash fish sauce
- 2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
- 1/2 cup chopped scallions (from 1 bunch)
- 2 teaspoons roasted sesame seeds (optional)
- Reserve 80ml of cooking water after cooking the chicken and broccoli
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 80 ml cooking water, then drain noodles in colander and rinse under hot water.
While noodles cook, tear chicken into chunks.
Don't forget to warm the serving bowls in the oven.
Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 80 ml cooking water to chicken and stir to combine.
Reheat for ~20 seconds, the broccoli florets in a microwave steamer if needed
Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.