Chilled Udon With Sweet And Spicy Chicken And Spinach Recipes

CHILLED UDON WITH SWEET-AND-SPICY CHICKEN AND SPINACH

Steps:

• Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
• Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
• Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
• If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and trans-fer to a bowl of ice and cold water. When cold, drain well in a colander.
• Toss noodles and spinach with reserved soy mixture in a large bowl.
• Serve noodles and spinach topped with chicken.

EASY SPICY UDON COLD SALAD

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

SWEET CHILLI CHICKEN WITH UDON NOODLES

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.

CHICKEN-UDON SOUP WITH HIJIKI AND SPINACH LEAVES

Steps:

• In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes. Drain the water and reserve the hijiki.
• Remove the skin from the chicken and discard. Shred the meat with your hands and set aside.
• Cook the noodles according to package directions. Rinse under cold water until cool and set aside.
• In a medium saucepan over high heat, whisk together the miso and 8 cups cold water. Bring to a boil and set aside.
• Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls. Return the miso to a boil and pour an equal amount into each bowl, using a fork to stir the ingredients around in each bowl. Drizzle 1/2 teaspoon sesame oil into each bowl. Serve immediately.

SPICY CORIANDER CHICKEN WITH UDON NOODLES

Steps:

• Mix, coriander, chili, peanuts, lime juice, oil, mirin and sugar in food processor and blend until roughly chopped.
• Place half this mixture in a bowl with the chicken and toss to coat.
• Heat a large fry pan over medium heat and cook chicken until cooked through.
• Place noodles, beans and remaining mix into a bowl and combine.
• Top with chicken and serve.