Chicken Udon Noodle Soup Food

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

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Chicken and Vegetable Stir-Fry with Udon Noodles image

Provided by Anne Burrell

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

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.

UDON NOODLE SOUP WITH CHICKEN AND SHRIMP

Udon Noodle Soup With Chicken and Shrimp image

This soup is fast, easy and delicious. The bean sprouts will store longer if placed in water in the fridge

Provided by Abby Girl

Categories Poultry

Time 27m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 ounces chicken breasts, boneless and skinless, diced (about 1 breast)
2 teaspoons gingerroot, minced
2 teaspoons garlic, minced
6 cups chicken stock (or beef)
2 tablespoons soy sauce
6 ounces udon noodles, fresh
2 cups bok choy, sliced
1/2 cup snow peas, sliced
4 ounces shrimp, peeled and devined, chopped
1 cup bean sprouts
2 large green onions, chopped
2 teaspoons sesame oil
3 tablespoons parsley, chopped

Steps:

In a large wok or large saucepan sprayed with cooking spray, cook chicken over medium high heat for 4 minutes or until meat is barely cooked.
Add gingerroot and garlic and cook for 1 more minute. Set aside.
In a large saucepan, bring stock and soy sauce to a boil. Add udon noodles; redturn to a boil. Reduce heat to medium high; cook for 4 minutes or until noodles are tender.
Add bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender crisp.
Add chicken, bean sprouts, and green onions; cook until heated through. Serve soup drizzled with sesame oil and sprinkled with parsley.

Nutrition Facts : Calories 272.9, Fat 6.7, SaturatedFat 1.6, Cholesterol 56.1, Sodium 1276.1, Carbohydrate 33.2, Fiber 2.3, Sugar 5.4, Protein 19.2

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