Udon With Chicken And Scallions Tori Nanba Udon Recipes

UDON WITH CHICKEN AND SCALLIONS SOUP (TORI NANBA UDON)

UDON WITH CHICKEN AND SCALLIONS SOUP (TORI NANBA UDON) image

Yield 4 (2.5 Cup) servings

Number Of Ingredients 10

Ingredients

8 cups dashi
2 teaspoons salt
3 tablespoons each: dark soy sauce and light soy sauce
2 tablespoons sugar
2 tablespoons mirin
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 green onions, cut into 2-inch lengths and halved lengthwise
6 to 8 fresh shiitake mushroom caps, crisscrossed on top with knife
1/4 head Napa cabbage cut into 1-inch squares
1 pound fresh, refrigerated or frozen udon noodles

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.

CHICKEN UDON NOODLE SOUP

Chicken Udon Noodle Soup image

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

Ingredients

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

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

Udon With Chicken and Scallions image

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

Ingredients

1 lb chicken tenders (not coated or cooked)
1 lb fresh or frozen broccoli florets
1 lb dried udon
1/2 cup oyster sauce (preferably Lee Kum Kee)
2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
1 tablespoon toasted sesame oil
2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
1/2 cup chopped scallions (from 1 bunch)
2 teaspoons roasted sesame seeds (optional)

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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