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.
SPICY STIR-FRIED UDON NOODLES
The first time I had sauteed udon noodles, I fell in love. Most try udon in soups, but the flavors from a hot pan and excellent sauces make this spicy stir-fried version so much better. I mixed together my concoction of Asian flavors and produced this lovely dish that is great for family, friends, and guests. I promise you they will love it more than your generic Asian takeout.
Provided by Raquel Teixeira
Categories World Cuisine Recipes Asian
Time 4h40m
Yield 4
Number Of Ingredients 18
Steps:
- Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
- Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 78.9 g, Cholesterol 47.4 mg, Fat 17.6 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 4.2 g, Sodium 2871.5 mg, Sugar 12.4 g
SPICY CORIANDER CHICKEN WITH UDON NOODLES
Sourced from the Donna Hay magazine collection. Quick dinner to make and I enjoyed it even though coriander is not one of my favourite herbs. We did however mix up the 'sauce' about three days earlier and left in the fridge, maybe that toned down the flavour?
Provided by The Normans
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix, coriander, chili, peanuts, lime juice, oil, mirin and sugar in food processor and blend until roughly chopped.
- Place half this mixture in a bowl with the chicken and toss to coat.
- Heat a large fry pan over medium heat and cook chicken until cooked through.
- Place noodles, beans and remaining mix into a bowl and combine.
- Top with chicken and serve.
Nutrition Facts : Calories 1259.8, Fat 32.6, SaturatedFat 6.8, Cholesterol 96, Sodium 4201.7, Carbohydrate 179.1, Fiber 12.6, Sugar 6.7, Protein 60.7
SWEET CHILLI CHICKEN WITH UDON NOODLES
This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes.
Provided by Rochefort
Categories Chicken Thigh & Leg
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
- Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
- Add capsicum and fresh chillis and stir-fry for another 2 minutes.
- Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
- Stir in noodles and coriander. Simmer gently until heated through.
Nutrition Facts : Calories 1162.2, Fat 42.5, SaturatedFat 28.4, Cholesterol 138.3, Sodium 3000.2, Carbohydrate 143.4, Fiber 14.6, Sugar 17.8, Protein 56.5
CHICKEN-UDON SOUP WITH HIJIKI AND SPINACH LEAVES
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a small bowl, cover the hijiki with cold water by 2 inches and let soak until tender, about 30 minutes. Drain the water and reserve the hijiki.
- Remove the skin from the chicken and discard. Shred the meat with your hands and set aside.
- Cook the noodles according to package directions. Rinse under cold water until cool and set aside.
- In a medium saucepan over high heat, whisk together the miso and 8 cups cold water. Bring to a boil and set aside.
- Divide the chicken, noodles, hijiki, spinach and scallions among 4 large bowls. Return the miso to a boil and pour an equal amount into each bowl, using a fork to stir the ingredients around in each bowl. Drizzle 1/2 teaspoon sesame oil into each bowl. Serve immediately.
Nutrition Facts : @context http, Calories 811, UnsaturatedFat 26 grams, Carbohydrate 55 grams, Fat 40 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 11 grams, Sodium 1511 milligrams, Sugar 4 grams, TransFat 0 grams
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