Preparation: 

Recipe for 4 peoples:

• 250 g of udon noodles
• 300 g chicken breast (chicken or turkey)
• 1 nice red bell pepper
• 1 shallot
• 6 stems of spring onion (chives, spring onion, spring onion)
• 2 cloves of garlic, peeled
• 2 tbsp. soy sauce
• 1 tablespoon powdered sugar
• 1/2 tbsp dashi powder
• 2 tbsp neutral oil
• 1 tsp freshly ground pepper

1. Pre-cook the udon noodles according to the package directions for vacuum-packed, frozen or dry noodles. Cool the noodles to stop cooking and set aside.
2. Make sure they remain firm, they will continue to cook for another 3-4 minutes in the pan or wok.
3. Remove the seeds from the red bell pepper, you can also peel it with a tomato peeler, which allows you to remove very little skin. Cut it into 8 pieces and then cut into thin strips. 
4. Peel and slice the shallot as well as the white and green of the chives.
5. Cut the chicken breast into thin strips.
6. In a frying pan, pan or wok, brown the shallot, the bell pepper and the sliced chicken with 2 spoons of oil for 3-4 minutes.
7. Add the drained udon noodles, crushed or pressed garlic, half of the minced spring onion, soy sauce, dashi powder, sugar and salt.
8. Mix to coat the noodles. Continue cooking for 2-3 minutes over medium-high heat, stirring to reduce and caramelize the sauce slightly.
9. Stop cooking, sprinkle the sautéed udon with the ground pepper and the remaining chopped spring onion.
10. Serve immediately to enjoy hot !