Ingredients
Units
Scale
For the Chicken:
- 300 g chicken thighs, sliced into bite-size pieces (Assumption)
- 1 tbsp light soy sauce
- 2 tbsp water
- 2 tbsp cornstarch
For the Noodle Broth:
- Olive oil
- 1 shallot, finely diced
- 1 red onion, finely diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 1 green onion, greens and whites separated and sliced
- 200 ml chicken fond
- 400 ml water
- 400 ml coconut milk
- 2 packs udon
- 1 inch piece ginger, freshly grated
- 1 yellow chilli pepper, finely chopped
- 3 tbsp yellow curry paste
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1/8 tsp hing, also called asafoetida
- 30 g parmesan
- 2 small pieces turmeric, freshly grated or finely chopped
For Topping:
- 1 tsp lime juice
- Black sesame seeds, for topping
- Parmesan, grated, for topping
Instructions
- Marinate chicken with light soy sauce, water, and cornstarch for 10 minutes while chopping the vegetables.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Cook chicken for 3 to 4 minutes, then set aside.
- Add more olive oil and heat over medium-high. Bloom hing for 1 minute, then add garlic, shallot, chilli pepper, bell pepper, scallion whites, and red onion. Cook for 3 to 4 minutes, until tender.
- Stir in yellow curry paste, ginger, and turmeric. Cook for 1 minute, until fragrant.
- Stir in chicken fond, water, and coconut milk, scraping the bottom of the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly reduced.
- Stir in udon, soy sauce, parmesan, and brown sugar. Cook for about 3 minutes, until noodles are tender.
- Remove from heat. Top with chicken, sesame seeds, green onion greens, lime juice, and grated parmesan. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes