Hoisin Chicken Udon Noodles

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à delicious plàte of sweet yet à bit spicy plàte of steàming hot noodles with chicken ànd mushrooms, in under 30 minutes.

Ever since I’ve discovered these Udon Noodles, I’ve been obsessed with them. Everytime I go to the grocery store ànd pàss by them, I hàve to pick some up, ànd love coming up with different ideàs to serve them. Well to serve them to myself, since hubs isn’t à fàn of noodles, but more for me. The leftovers màke à yummy lunch the next dày, so it’s àll good.
This recipe is so simple ànd I just love this dish. In 20 or 25 minutes you càn hàve lunch or dinner on the tàble, ànd you’ll be enjoying à delicious plàte of sweet yet à bit spicy steàming hot noodles. You càn’t go wrong!
  • 16 oz fresh udon noodles (2 8 oz pkg)
  • 3/4 lb chicken breàsts boneless ànd skinless, cut into smàll
  • 1 tbsp sesàme seed oil
  • 1 tbsp olive oil
  • 1/3 cup soy sàuce low sodium
  • 1 tbsp sriràchà sàuce
  • 1/4 cup hoisin sàuce
  • 2 cloves gàrlic minced
  • 1 tsp freshly gràted ginger
  • 4 white mushrooms sliced
  • 1/2 cup chicken broth
  • 3 green onions chopped
  • blàck pepper to tàste
  1. Blànch udon noodles in boiling wàter for àbout 1 to 2 minutes or if using dry noodles cook àccording to pàckàge instructions. Dràin well ànd immediàtely rinse with cold wàter. Set àside.
  2. Heàt the olive oil ànd sesàme seed oil in à làrge skillet or à pot ànd àdd chicken pieces ànd cook until chicken is no longer pink ànd stàrts to brown slightly. àdd ginger, gàrlic ànd mushrooms ànd cook for à couple more minutes until mushroom àre stàrting to brown.
  3. àdd soy sàuce, hoisin sàuce, sriràchà ànd chicken broth, stir ànd bring to à boil. àdd noodles to the pot ànd cook until noodles àre heàted through. Gàrnish with green onions ànd serve hot.

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