A few weeks ago my husband and I went to grab sushi at Ko Fusion in downtown Champaign. We ordered a couple of rolls and an udon bowl with vegetables and shrimp. It was a hit and my husband was like why don’t we try making something like that at home?
So I was like, challenge accepted and took to Google. I found the following recipe and of course had to Dua-it (as my husband calls it) and make a few adjustments.
The original recipe called for udon noodles but when I went to the grocery store they didn’t have udon noodles but had soba noodles which looked similar enough. I’m not familiar with the various noodles used within Chinese and Japanese cuisine. What I did love about the noodles I found though was that they came pre-cooked in a vacuum sealed package – all I had to do was open and throw into the stir fry. In the past I’ve used egg noddles and you have to cook those before mixing in so this was an awesome short cut! If you have the inside scoop on the different types of noodles, please do tell. In the meantime, I shall be doing my own research.
I also added in some diced chicken breast for protein by sautéing it in the pan (and then setting aside) prior to sautéing the vegetables. I also switched up the vegetables because I felt like it 😇.
Anyway, on to the recipe (this makes 2-3 servings):
*I made quite a few edits to the original sauce recipe: more chili sauce, white vinegar instead of rice wine vinegar and olive oil instead of peanut oil because that’s what I had, I also decrease the brown sugar among.
Check out original recipe on Seasons and Suppers!