HOISIN CHICKEN UDON NOODLES
Hoisin Chicken Udon Noodles - a delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, in under 30 minutes.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- 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.
- Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
- 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.
Nutrition Facts : Calories 386 kcal, Carbohydrate 43 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 1991 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
CHILLED UDON WITH SWEET-AND-SPICY CHICKEN AND SPINACH
Categories Chicken Poultry Freeze/Chill High Fiber Spinach Noodle Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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.
CHILLED UDON WITH SWEET AND SPICY CHICKEN
From Gourmet, July 2000.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- 1. Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
- 2. 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.
- 3. Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
- 4. 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 transfer to a bowl of ice and cold water. When cold, drain well in a colander.
- 5. Toss noodles and spinach with reserved soy mixture in a large bowl.
- 6. Serve noodles and spinach topped with chicken.
- 7. VARIATION: Chicken can be grilled on an outdoor grill -- lightly oil rack and set 5 to 6 inches over glowing coals.
CHICKEN UDON STIR FRY
Fresh veggies, juicy chicken, & udon noodles are tossed in a sweet & spicy sauce for a quick and easy Asian-inspired meal!
Provided by Holly Nilsson
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Combine all sauce ingredients in a small bowl and set aside.
- Cook udon noodles according to package directions, drain well, and set aside.
- While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
- Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
- Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
- Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
- Garnish with sesame seeds and green onions if desired.
Nutrition Facts : ServingSize 0.25 recipe, Calories 376 kcal, Carbohydrate 46 g, Protein 32 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 107 mg, Sodium 1525 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 4 g
EASY SPICY UDON COLD SALAD
Spicy and quick cold noodle salad. No need for a trip to an Asian grocer. Great as a side salad or vegan meal and it's easy to adjust spiciness to taste.
Provided by Priscilla M Chabal
Categories Salad
Time 4h27m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 40.7 g, Fat 8.4 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 1085.2 mg, Sugar 6.1 g
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