Chicken and vegetable udon is one of my favorite winter lunchtime treats, but despite being easier to make than PlayDough spaghetti, I'd never thought to make it until last night. A big, soulful bowl of warm broth, slippery noodles and soothing chicken and veg? Bring on the winter.
This is a Cookiecrumb-style recipe, meaning all measurements are both approximate and open to interpretation.
1/2 package udon noodles (about 4 oz.)
1 tablespoon oil
2 cloves minced garlic
1/2 onion, sliced into half-moons
1 teaspoon chili sauce
1 tablespoon soy sauce
4 cups broth or stock, any variety (I used veggie)
3-4 cups fresh spinach, roughly chopped
1 cup brown mushrooms, sliced
1 cup chopped cooked chicken breast (if you're lazy like me, from a roasted bird you bought at the market)
2 scallions, sliced
cilantro for garnish
Prepare the udon noodles according to package directions, minus 2 minutes of cooking time. Drain and set aside.
Meanwhile, heat the oil in a big pot over medium heat. Add the garlic and let it sizzle till you can smell it, about 1 minute. Add the onion and the chili sauce and stir to combine. Saute until the onions are on their way to translucent, about 5 minutes. Add the soy sauce, stir, then add the broth, spinach and the mushrooms. Turn down to a light simmer and let it go until the spinach wilts and the mushrooms are heated through, about 2-3 minutes. Add the chicken, scallions and udon noodles and heat through, another 2-3 minutes. Serve with fresh cilantro leaves on top.