Name: Quick and Delicious Chicken Udon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian
Ingredients: 2 tablespoon sesame oil; 1 lbs chicken thighs (cut into large chunks); 1/4 teaspoon fine sea salt; 1/4 teaspoon ground black pepper; 1 small yellow onion (cut into small chunks); 4 cloves garlic (minced); 1-inch ginger (unpeeled, cut into thick coins); 2.5 quarts water (10 cups); 1 tablespoon hondashi powder; 1 tablespoon light soy sauce; 2 tablespoons mirin; 1/2 teaspoon granulated sugar; 2 teaspoons salt; 2.75 lbs frozen udon; 1 tablespoon sesame oil; Thinly sliced green onions; Bok choy/choy sum

Description

This chicken udon is everything you want in a weeknight meal, flavorful and ready in about 30 minutes. Chewy noodles, a light broth, and tender chicken come together in one comforting bowl.

Ingredients

Scale

Chicken & Aromatics

2 tablespoon sesame oil
1 lbs chicken thighs (cut into large chunks)
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 small yellow onion (cut into small chunks)
4 cloves garlic (minced)
1-inch ginger (unpeeled, cut into thick coins)

Broth

2.5 quarts water (10 cups)
1 tablespoon hondashi powder
1 tablespoon light soy sauce
2 tablespoons mirin
1/2 teaspoon granulated sugar
2 teaspoons salt

Noodles

2.75 lbs frozen udon
1 tablespoon sesame oil

Toppings

Thinly sliced green onions
Bok choy/choy sum

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Instructions

Pan fry the chicken and aromatics: In wide medium pot, heat sesame oil (2 tablespoons) over medium heat. Add chicken (1 lb), season with salt (1/4 teaspoon) and pepper (1/4 teaspoon), and cook until lightly browned. Stir in onion (1 bulb, small chunks), garlic (4 cloves, minced), and ginger (1-inch, sliced into coins) and sauté until fragrant.
Build the stock: Pour in 10 cups water. Bring to a boil uncovered (about 10 minutes), then reduce to a gentle simmer. Cook for 20 more minutes. Skim off any foam. If you prefer a clear broth, remove and discard the onion, garlic, and ginger at this stage if preferred.
Season the stock: Turn the stock into a wonderful broth by seasoning with dashi powder (1 tablespoon), soy sauce (1 tablespoon), mirin (2 tablespoons), sugar (1/2 teaspoon), and salt (2 teaspoons). Add a little at a time and taste as you go to fit your taste.
Prepare udon noodles: Bring a separate pot of water to a boil. Add frozen udon (2.75 lbs frozen) and cook just until loosened and heated through, about 1–2 minutes. Drain well, then toss with sesame oil (1 tablespoon) to prevent sticking.
Assemble: Divide noodles into bowls. Ladle hot chicken and broth over the top. Add blanched bok choy or choy sum and garnish with sliced green onions. Serve and enjoy.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Entree
Method: Stovetop
Cuisine: Asian, Japanese