CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
UDON WITH CHICKEN AND SCALLIONS (TORI NANBA UDON)
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
- Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.
ORANGE CHICKEN AND UDON STIR-FRY
Chicken marinated in mandarin orange juice adds a sweet flavor to garlicky peanut butter-glazed udon noodles and stir-fried vegetables. Kids love it and have no idea they are eating all those veggies.
Provided by FrackFamily5 CA->CT
Categories Main Dish Recipes Stir-Fry Chicken
Yield 6
Number Of Ingredients 16
Steps:
- Place chicken into a resealable zip-top bag (such as Ziploc®). Add mandarin orange juice, lemon juice, rice vinegar, soy sauce, and smashed garlic. Close the bag tightly and mix the marinade into the chicken. Place into a refrigerator and let rest for 1 hour.
- Heat olive oil in a large skillet or wok over high heat. Add chicken and marinade; bring to a boil. Cook, uncovered, stirring occasionally, for 6 minutes.
- While chicken cooks, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
- Stir bell pepper, onion, carrot, and minced garlic into the skillet with chicken. Reduce heat to medium and cover. Cook for 6 minutes. Add broccoli, cover, and cook for 3 minutes more. Add stir-fry vegetables and mix well. Stir in peanut butter and teriyaki sauce. Add drained udon and heat through, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 37.6 g, Cholesterol 40.2 mg, Fat 9.8 g, Fiber 4.9 g, Protein 21.7 g, SaturatedFat 1.7 g, Sodium 840.1 mg, Sugar 5.3 g
SWEET CHILLI CHICKEN WITH UDON NOODLES
This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes.
Provided by Rochefort
Categories Chicken Thigh & Leg
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
- Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
- Add capsicum and fresh chillis and stir-fry for another 2 minutes.
- Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
- Stir in noodles and coriander. Simmer gently until heated through.
Nutrition Facts : Calories 1162.2, Fat 42.5, SaturatedFat 28.4, Cholesterol 138.3, Sodium 3000.2, Carbohydrate 143.4, Fiber 14.6, Sugar 17.8, Protein 56.5
UDON WITH CHICKEN AND SCALLIONS
These udon noodles with chicken and scallions come together in under 30 minutes.
Provided by Lillian Chou
Categories Chicken Onion Pasta Vegetable Quick & Easy Dinner Lunch Gourmet Lunar New Year Dairy Free Peanut Free Tree Nut Free No Sugar Added Noodle
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
- Cooks' Note
- If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
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HOISIN CHICKEN UDON NOODLES - JO COOKS
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4.4/5 (297)Calories 386 per servingCategory Dinner, Lunch, Main Course
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
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