chicken udon noodles recipe [entry-title permalink="0"]

Japanese food is super tasty and super clean. It’s not oily or greasy and is always full of fresh flavours. Today I’ve come up with a great udon noodles recipe using chicken, but you can use whatever meat you like – feel free to make this an awesome vegetarian dish too by replacing the meat with tofu.

chicken udon noodles recipe

Traditional udon noodles are made using dashi, which is a fish broth made from water and bonito flakes. I could not easily locate a dashi mix where I live, I could if I looked hard enough or was willing to travel, but like all my recipes, I like to make things easy and use ingredients that are readily available to you. Don’t think for a second because I am not using dashi, that this is boring, because It’s damn tasty! I replace the dashi with a mix of soy sauce, mirin, fish sauce, rice wine vinegar and sake. Vegan and vegetarian option, swap the chicken for tofu and replace the chicken stock with vegetable stock and for gluten free, make sure your soy sauce and vinegar are free from gluten and change the udon noodles to a gluten free rice noodle.

Give this a try you won’t be dissapointed, guarantee it.

 

 

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Chicken Udon Noodles Recipe
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Ingredients
  1. 1 x free range chicken breast
  2. 1 x packet of udon noodles
  3. 1 x bunch of spring/green onions
  4. 1 x bunch of baby bok choy
  5. 1 x carrot
  6. 1 x handful of button mushrooms
  7. Sesame seeds, fried egg to serve - optional
Broth
  1. 2 1/2 x cups of chicken stock
  2. 2 x tbs soy sauce
  3. 2 x tbs mirin
  4. 2 x tbs sake
  5. 1 x tbs rice wine vinegar
  6. 1/2 tbs fish sauce
  7. 1 x red chilli
  8. 2 x garlic cloves
  9. 1 x tbs of fresh ginger
Instructions
  1. Finely slice garlic, ginger, chilli and spring onions
  2. Quarter the mushrooms and grate or julienne carrot
  3. Roughly chop up bok choy and finely slice chicken breast
  4. Get pot on medium-high and add stock, garlic, ginger, chilli, soy, mirin, sake, vinegar, fish sauce
  5. Add mushrooms and cook for 1 min, then add buk choy, noodles and chicken
  6. In a seperate non-stick pan, fry an egg (or two eggs for 2 people) - optional
  7. When chicken turns white, take noodles off heat
  8. Serve with sesame seeds and fried egg on top! Enjoy!
Notes
  1. Serves 2 people
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