Udon Noodles with Chicken, Broccolini, and Shimeji Mushrooms
Chinese flavours with Japanese ingredients - a great combination with big flavour that's ready in no time.
Servings 4 people
Calories 614kcal
Ingredients
- 2 small chicken breasts sliced
- 150 g shimeji mushrooms (brown or white)
- 200 g broccolini washed, trimmed, and cut into 4 cm (1.5 inch) pieces
- 450 g udon noodles (or two small packs)
- 1/4 cup thick soy sauce
- 2 tbsp honey
- 2 cloves garlic minced
- 5 Sichuan peppercorns crushed
- 2-3 dashes Chinese five-spice powder
- 1/4 tsp black or white pepper ground
- 1 tbsp vegetable oil
Instructions
- Bring a medium pot of water to a boil and add udon noodles. Cook until they're separated and just soft; usually about 1.5 to 2 minutes. Drain and set aside.
- Combine the soy sauce, honey, garlic, five-spice powder, Sichuan peppercorns, and pepper and set aside.
- Gently wash the shimeji mushrooms. Cut off the rough bottom and separate the individual mushrooms.
- Combine the mushrooms, broccolini, and sauce, stirring to ensure that the vegetables are well-covered.
- Heat a wok over very high heat for 1 minute, then add vegetable oil. When the oil is just beginning to give of faint wisps of smoke, add the chicken. Stir fry until cooked through and somewhat browned, 3-4 minutes. Set aside and return the wok to the heat.
- Wait 20-30 seconds for the wok to get very hot again, then add the vegetable/sauce mixture. Stir fry for 3-4 minutes, or until the mushrooms are soft and the broccolini is deep green (but still relatively crunchy).
- Add the chicken and udon noodles back into wok and stir all the components together. Remove from heat and serve.
Notes
If you're looking to prepare this for more people, I highly recommend working in small batches in order to avoid crowding the wok. Try cooking the chicken, then the mushrooms, then the veggies (split the sauce between the mushrooms and the veggies). If not, you may end up with floppy steamed veggies instead of stir fried ones.
If you don't have thick soy sauce, use a thin dark soy sauce and some corn-starch mixed with water to achieve a thickening effect. The taste won't be quite the same, but should be darned tasty nonetheless.
Nutrition
Calories: 614kcal | Carbohydrates: 96g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 2466mg | Potassium: 334mg | Fiber: 4g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 66mg | Calcium: 40mg | Iron: 1.6mg