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The recipe for creamy udon noodles and chicken and ginger scotch egg

undefined undefined 20 octobre 2021 undefined 12h00

undefined undefined 20 décembre 2023 undefined 09h17

The Editor

And another recipe from the No Diet Club! This Insta account specializes in food(porn) urban tours (including a recent one in Lyon) and also offers insanely comforting and indulgent recipes. A perfect combo that can be found in this recipe for creamy udon noodles and chicken scotch egg with ginger and garlic.

Ingredients (for 2 people)

Scotch egg : 

  • 320g of chicken
  • 4 eggs
  • 2 tbsp of fresh ginger
  • 1 or 2 cloves of garlic
  • 3 tbsp of soy sauce
  • 50g of cornstarch
  • Panko breadcrumbs
  • Fresh cilantro or parsley
  • Pepper
  • Vegetable oil

Udon:

  • 300g of udon
  • ½ onion
  • 1 clove of garlic
  • 4 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • 1 or 2 tbsp of hot sauce
  • Chives
  • ½ tsp of sesame seeds
  • Salt and pepper

Preparation

Scotch egg:

  • Boil 2 eggs for 6 minutes and 30 seconds, then plunge them into cold water and keep them in the fridge
  • Cut the chicken into pieces, remove any unattractive parts, and rinse it
  • In a blender, add the chicken, ginger and garlic puree, soy sauce, and a few coriander leaves
  • Blend until you get a chicken paste
  • Peel the chilled soft-boiled eggs
  • Spread the chicken paste on plastic wrap and place the egg in the center
  • Form a tight ball without piercing the plastic
  • Repeat for the other egg and keep them in the freezer for 20 minutes
  • Beat 2 eggs in a container
  • Coat each scotch egg in cornstarch, then egg, and finally breadcrumbs
  • Coat them again in breadcrumbs, shape them into nice balls, and back in the freezer for another 20 minutes
  • Fry them in oil at 160 degrees Celsius for about 12 minutes
  • Before the breading becomes too dark, bake them at 200 degrees covered with aluminum foil for a few minutes to finish cooking
  • Wait a little before cutting to see the yolk flow

Udon:

  • Slice the garlic into strips and thinly slice the onion
  • Sauté the onion in a little oil and add the garlic
  • Pour in the soy sauce and the cream
  • Bring the sauce to a boil, add the hot sauce and then the noodles with a drizzle of water
  • Taste, season with salt and pepper, mix, adjust the seasoning, and cover
  • When the noodles are creamy, plate them in a beautiful bowl with sesame seeds and chives
  • Cut a Scotch egg in half and place it on top, season with pepper
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