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An electric wok is great to have for this recipe.
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You could substitute a 3 or 4-quart saute pan instead.
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Just remember that the lid will need to go on over the broccoli for a little while.
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Also, I used a mandoline to slice my carrots relatively thin.
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1.
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Bring a pot of water to boil and cook the udon noodles or linguine according to the package instructions.
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Drain, rinse with cool water and set aside.
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2.
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Prepare the sauce by whisking together the fish sauce, soy sauce, sugar, Sriracha Chili Sauce and water.
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3.
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Heat one tablespoon of canola oil in the wok or saute pan on medium-high heat.
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Add in the diced garlic to flavor the oil for a minute or so.
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Add the chicken thighs and season with ground black pepper.
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Cook for approximately 7 minutes, stirring after 4 minutes or so to cook on all sides.
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Cook until the chicken is just cooked through.
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Remove the chicken from the pan and set aside on a separate plate.
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4.
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Add the remaining one tablespoon of canola oil to the wok or pan.
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Then add the broccoli florets and the sauce mixture.
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Scrape the bottom of the pan to loosen anything that may be sticking.
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Stir the broccoli to coat with sauce and cover the wok or pan with the lid to steam.
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Keep covered for 5-7 minutes and cook unitl the broccoli is crisp-tender.
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If you need to add a bit more water to steam it, go ahead, but only a tablespoon at a time.
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Uncover to stir after about three minutes.
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5.
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Uncover and add the chicken, carrots and green onions to the broccoli.
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Cook for another 5 minutes or so until the broccoli and carrots are cooked to desired tenderness.
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Be careful not to overcook.
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6.
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Add the cooked noodles to the chicken/vegetable mixture and toss to coat.
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Allow to cook for a few minutes to heat through and serve.
