Homemade udon with chicken

Of course, udon can be eaten on its own, so to speak, in its pure form, but, to me personally, it is nicer and more pleasant in the company of other products. This time the company was made up of: chicken fillet, ginger, garlic, soy sauce, sweet pepper, onion, honey.

Ingredients

• 200 g wheat flour
• 60-80 g cold water
• 1 tsp without a slide of salt
• chicken fillet
• 1 bulb
• Bell pepper
• garlic
• ginger (can be in spices)
• vegetable oil
• soy sauce
• honey

Directions

1. This time, the dough took approximately: 1. about 200 gr. wheat flour; 2. about 60-80 gr. cold water; 3. salt - a teaspoon without a slide
2. Combine flour, water, salt in a deep bowl, stir lightly with a fork, and then knead the dough on a flat surface. You need to knead the dough for about 10 minutes. As a result, you should get a fairly elastic (not spreading on the sides), well-kept shape, elastic substance. After we put the dough in a plastic bag and put it in the refrigerator. If the dough turned out more than you plan to make noodles, it doesn’t matter - you can freeze it until better days.
3. It is possible that for 200 g of flour you will need a little more or a little less cold water, so add it gradually and focus on the dough: it should turn out elastic, not sticky and not dry.
4. The chicken fillet was pre-marinated in soy sauce, but all the other ingredients went in their original form.
5. So, when all the preparatory operations are completed, we can proceed to the main action. Sprinkle the work surface with flour, take out our dough and roll it into a sheet, about 2 mm thick.
6. To prevent the dough from showing its sticky nature, also sprinkle it with flour. When the desired thickness is reached, take the sheet by the edges and fold it with an accordion about 5 cm wide.
7. After that, the most pleasant action for me begins - cutting. Perhaps it is for this reason that I still have not got a noodle cutter :) We chop our accordion into strips 2-3 mm wide.
8. After we have finished with the noodles, we move on to the rest of the products: we cut the meat into strips, onions into half rings, sweet peppers, also into half rings. And garlic and ginger - finely chop. I took pickled ginger, for my taste, it is more fragrant.
9. And when everything is chopped and chopped, we move on to the hot phase. Put a pot of salted water on to boil and heat the pan.
10. Garlic and ginger go first into the pan with heated oil.
11. Ginger can be used fresh, pickled or dry.
12. Literally a minute, and throw the meat.
13. In the meantime, the water has boiled, and it's time to throw in the noodles. Two or three minutes, no more.
14. If it was not possible to roll out the dough with a thin layer and the noodles turned out to be thick, cook longer, 6-7 minutes.
15. When the meat is fried, add 1 tbsp. honey, mix and put the meat in a bowl, and in its place we fall asleep onions. And, after a while, bell peppers.
16. After, we throw the noodles into a colander, rinse in cold water, and, together with the meat, put them in a pan - with sweet peppers and onions.
17. Mix thoroughly so that our noodles are firmly integrated into the company of other ingredients, and imbued with their aromas. At this stage, it is good to taste the noodles and, if necessary, add soy sauce or honey to taste.
18. Well, it's time to call everyone to the table. Bon appetit, my friends!