Can use 10 ounces dried udon or 1 lb fresh Chinese wheat noodles.
Udon Noodle (fresh)
All Substitutions for Udon Noodle (fresh)
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MAKING THE RUB
In a small bowl, mix together the five-spice powder, 3 teaspoons of salt, and pepper. Season the chicken legs with the dry rub all over. Let stand for 15 minutes at room temperature.
MAKING THE OIL
In a large bowl, combine the vegetable oil with the scallions, ginger, and remaining teaspoon of salt. Set the scallion-and-ginger oil aside.
MAKING THE CRISPY CHICKEN
Heat a large nonstick skillet over medium heat. Pan fry the chicken, skin side down until crispy, about 7 minutes. Turn pieces over, cover the pan and continue to cook until the juices run clear, about 15 minutes. Remove the cover, flip the pieces skin side down again, and finish crisping them, about 3 minutes more.
Drain on a paper towel lined plate.
MAKING THE NOODLES
Bring a medium pot of water to a boil over high heat. Cook the noodles in the boiling water until tender yet firm, about 5 minutes for dried udon, 10 seconds for fresh udon, 2 minutes for fresh Chinese noodles.
Drain, shock under cold running water, and toss the noodles in the scallion-and ginger oil.
Divide among 6 plates and top each with a pan-fried chicken leg.
NOTES, TIPS, TRICKS, HINTS, ETC:
A chilled Gewurztraminer wine or an Asian beer, such as Sapporo, Kirin, or Tsingtao, would make a perfect accompaniment.
This recipe has the following nutrient totals:
Protein 47.2 g
Carbohydrates 25.6 g
Iron 0.50 mg
Fiber 0.39 g
Calcium 4.60 mg
(plus many more nutrients)
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The chart shows both nutrition totals as well as per-ingredient nutrition.