Tasty Noodles! Cold Udon with Steamed Chicken. Need some healthy food after the holidays but don't want to sacrifice flavour? Then a pork and shrimp hot pot with udon noodles may be right for you. And the best part is they're great for using up any random vegetables you may have in your fridge, so they're frugal too.
Top with sesame seeds and drizzle.
This cold udon dish has a very tasty and refreshing broth made of soymilk and golden sesame paste.
It's poured over the udon and really makes the dish so special.
You can have Tasty Noodles! Cold Udon with Steamed Chicken using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tasty Noodles! Cold Udon with Steamed Chicken
- It's of Steamed chicken.
- You need 2 of Chicken thighs.
- You need 3 tbsp of Shaoxing wine.
- You need 1 dash of Salt and pepper.
- It's 1 dash of Japanese leek (green part).
- Prepare 4 slice of Ginger.
- Prepare of Udon noodles.
- It's 5 of hanks Udon.
- Prepare 1 dash of Chopped green onion.
- You need 1 dash of Daikon radish sprouts.
- Prepare 1 of Maple leaves.
- Prepare 1 of Ponzu.
For this broth, I use my Dashi Shoyu (rich dashi-flavored soy sauce) as a base seasoning. A satisfying combination of crunchy strips of crispy chicken katsu and silky udon noodles, this recipe has plenty of flavor too. The miso sauce combines nutty sesame seeds, salty soy and miso. Last week's homemade udon immediately turned into a satisfying meal of cold noodles dunked in savory sauce, which was perfect for the blazing heat that hit us here in California.
Tasty Noodles! Cold Udon with Steamed Chicken instructions
- Make cuts in the thick parts of the chicken. Lightly sprinkle with salt and pepper and put into a heatproof dish. Top with the leeks and ginger, then drizzle on the Shaoxing wine..
- Put the chicken skin-down, wrap tightly with plastic wrap, and heat in the microwave for 7 minutes..
- Once it's done heating, flip it over so that it's skin-side up. Wrap again with plastic wrap, then steam for 3 minutes. Let sit wrapped for 10 minutes..
- Place on a rack to allow the remaining fat to drain. Let cool. If you will be eating it right away, cool with a fan..
- If you serve it with Japanese mustard, it will become a Japanese-style steamed chicken..
- After the udon is done cooking, rinse with cold water to remove the starch. Add the daikon radish sprouts, leeks, fried onions, and maple leaves, drizzle with ponzu sauce, and enjoy..
- For hand-made udon, please see https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.
You may be familiar with udon served in hot broth as a noodle soup, but in Japan, I had cold udon twice. Those experiences opened up my eyes to the wonders of udon. Yaki Udon is Japanese stir-fried udon noodles made with your choice of protein and vegetables seasoned with a savory sauce. Yaki udon noodles is one of my favorite. Delicious and easy Yaki Udon recipe with step by step photos, and a video, including tips to make Japanese fried Udon noodle successfully.
