Hoisin Chicken Udon Noodles
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
386 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Asian
Hoisin Chicken Udon Noodles
Description
This recipe features fresh udon noodles cooked briefly until just tender and rinsed to stop cooking. The chicken breast is cut into small pieces and browned in a skillet with olive oil, complemented by sliced white mushrooms. The sauce mixes hoisin, soy sauces, sesame oil, garlic, ginger, chicken broth, and Sriracha, offering depth and a hint of spice.
After cooking the chicken and mushrooms, the drained noodles and sauce are combined in the pan and heated through, ensuring every strand of noodle is coated with the flavorful mixture. Garnishing with chopped green onions adds a mild sharpness and color contrast.
Serve this dish hot for a satisfying meal that balances the tender textures of chicken and mushrooms with the thick, chewy noodles and a rich, slightly sweet and spicy sauce. It keeps well refrigerated for a few days, though freezing is not advised as noodles may lose texture.
Ingredients
- 16 ounces udon noodles fresh, (2 8 oz pkg)
- 1 tablespoon olive oil
- ¾ pound chicken breast boneless and skinless, cut into small
- 4 white mushrooms sliced
- 3 green onions chopped
Sauce
- 1 tablespoon sesame oil
- ⅓ cup soy sauce low sodium
- 1 tablespoon dark soy sauce
- 1 tablespoon Sriracha sauce
- ¼ cup hoisin sauce
- 2 cloves garlic minced
- 1 teaspoon ginger freshly grated
- ½ cup chicken broth low sodium
- black pepper to taste
Instructions
- Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
- Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
- Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
- Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
Notes
- Store leftover noodles in an airtight container in the refrigerator for 3 to 4 days.
- Freezing is not recommended as udon noodles do not retain texture well after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1991mg | 83% |
| Potassium | 497mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
