Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Servings: 4
Make this amazing dish within thirty minutes from start to finish! Hoisin Chicken Udon Noodles is a fusion of sweet and slightly spicy steaming hot noodles with chicken and mushrooms. I love the umami flavour of this noodle dish. I love mushrooms, so I keep this recipe as is, but you can substitute them with broccoli if desired.
INGREDIENTS
16 ounces udon noodles fresh, (2 8 ounces pkg)
1 tablespoon olive oil
3/4 pound chicken breasts boneless and skinless, cut into small
4 white mushrooms sliced
3 green onions chopped
Sauce:
1 tablespoon sesame oil
1/3 c. soy sauce low sodium
1 tablespoon dark soy sauce
1 tablespoon sriracha sauce
1/4 c. hoisin sauce
2 cloves garlic minced
1 teaspoon ginger freshly grated
1/2 c. chicken broth low sodium
black pepper to taste
HOW TO MAKE HOISIN CHICKEN UDON NOODLES
Step 1: In boiling water, blanch the udon noodles for approximately 1 to 2 minutes. For the dry noodles, prepare following the package directions. Drain the noodles when done and rinse quickly in cold water. Set aside.
Step 2: To a bowl, add the sauce ingredients (sesame oil, soy sauce, dark soy sauce, sriracha sauce, hoisin sauce, minced garlic, freshly grated ginger, chicken broth, and pepper). Whisk well until combined to make the sauce.
Step 3: In a large skillet or wok, heat the olive oil. Once the oil is hot, add the pieces of chicken to the wok and cook until the pieces begin to brown slightly and no longer pink. Next, add the mushrooms and continue to cook for a few minutes more until they begin to brown.
Step 4: To the wok, add the udon noodles and the prepared sauce, Stir and continue to cook until heated through. Before serving, garnish with green onions. Enjoy hot.
NOTE:
Store the noodles in an airtight container and the fridge for up to 3 to 4 days. Do not freeze as the noodles will not thaw well after freezing.
Nutrition Facts:
Calories: 386kcal (19%)| Carbohydrates: 43g (14%) | Protein: 29g (58%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Cholesterol: 55mg (18%) | Sodium: 1991mg (87%) | Potassium: 497mg (14%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 115IU (2%) | Vitamin C: 6mg (7%) | Calcium: 23mg (2%) | Iron: 1mg (6%)
Ingredients
- 16 ounces udon noodles fresh, (2 8 ounces pkg)
- 1 tablespoon olive oil
- 3/4 pound chicken breasts boneless and skinless, cut into small
- 4 white mushrooms sliced
- 3 green onions chopped
- Sauce:
- 1 tablespoon sesame oil
- 1/3 c. soy sauce low sodium
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha sauce
- 1/4 c. hoisin sauce
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- 1/2 c. chicken broth low sodium
- black pepper to taste
Instructions
Step 1: In boiling water, blanch the udon noodles for approximately 1 to 2 minutes. For the dry noodles, prepare following the package directions. Drain the noodles when done and rinse quickly in cold water. Set aside.
Step 2: To a bowl, add the sauce ingredients (sesame oil, soy sauce, dark soy sauce, sriracha sauce, hoisin sauce, minced garlic, freshly grated ginger, chicken broth, and pepper). Whisk well until combined to make the sauce.
Step 3: In a large skillet or wok, heat the olive oil. Once the oil is hot, add the pieces of chicken to the wok and cook until the pieces begin to brown slightly and no longer pink. Next, add the mushrooms and continue to cook for a few minutes more until they begin to brown.
Step 4: To the wok, add the udon noodles and the prepared sauce, Stir and continue to cook until heated through. Before serving, garnish with green onions. Enjoy hot.
Notes
Store the noodles in an airtight container and the fridge for up to 3 to 4 days. Do not freeze as the noodles will not thaw well after freezing.
