How to make it

  • 1. Chop scallions, use the whole scallion, no reason to discard the white part, it had as much flavor as the rest of the stalk. Set aside.
  • 2. Mince garlic, set aside.
  • 3. Remove root from Enoki mushrooms, set aside.
  • 3. Slice chicken how ever you like, chunks or slices. Season with salt, pepper and whatever else you might like.
  • 4. In a skillet set the range to medium high to heat oil. Once the oil begins to shimmer add garlic and saute until translucent. Bring heat down to a solid medium.
  • 5. Add chicken to skillet and let cook. When chicken is almost cooked through, add the Oyster sauce, Nam Pla, and a touch of water.
  • 6. Once the sauce is combined, add the sugar.
  • 7. This is when we add the noodles. If you are using Udon, microwave the package unopened for 20 seconds to help the noodles loosen. Add to skillet. At this point the sauce will be thickening, add more water to deglaze and keep the sauce saucy.
  • 8. Add as much of the chili oil as you think you can handle, and don't forget to add some of that scrummy chili paste in the oil. Yum!
  • 9. Add half of the scallions, all of the enokis and saute until soft.
  • 10. Take off of the heat and plate.
  • 11. Garnish with the remaining green onions.
  • 12. Chop up cucumber for a soothing treat between spicy bites.

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