Tasty Noodles! Cold Udon with Steamed Chicken. Also, chicken and udon noodles stir fry dish is great for lunch, dinner or gathering party food. 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.
For this broth, I use my Dashi Shoyu (rich dashi-flavored soy sauce) as a base seasoning.
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.
You may be familiar with udon served in hot broth as a noodle soup, but in Japan, I had cold udon twice.
You can have Tasty Noodles! Cold Udon with Steamed Chicken using 12 ingredients and 7 steps. Here is how you cook that.
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.
- Prepare 1 dash of Japanese leek (green part).
- It's 4 slice of Ginger.
- You need of Udon noodles.
- Prepare 5 of hanks Udon.
- You need 1 dash of Chopped green onion.
- You need 1 dash of Daikon radish sprouts.
- Prepare 1 of Maple leaves.
- You need 1 of Ponzu.
Those experiences opened up my eyes to the wonders of udon. If the udon noodles are straight from the fridge, use hot water to warm them up to rinse. Cold udon noodles take time to warm up while stir-frying, and the other ingredients get overcooked. What makes today's noodle dish so tasty is a generous amount of katsuobushi (鰹節, bonito flakes).
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.
With Shiso, Tomatoes and Chicken 🍅 One of my favorite things to eat in the summer is cold somen. These Japanese noodles are light and refreshing and combining these with shiso, tomato and a bit of sesame oil makes for an easy and tasty meal. Drain the chicken from the marinade. Heat olive oil in a large skillet over medium heat. This udon noodle dish is served cold, and the noodles are usually placed on a bamboo mat, though they may also be served in a shallow dish.
