Chicken Udon
Category: Main Course Meals
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 dried shiitake mushrooms
- 1 package (8-10 ounce size) udon noodles (Japanese noodles)
- 3 cups chicken stock
- 2 chicken breast fillets, cut into thin slices
- 4 leaves napa cabbage (same as Chinese cabbage), cut in strips
- 1 cup bean sprouts
- 3 shallots, finely chopped
- salt
- black pepper
Soak the mushrooms in hot water for 20 minutes to rehydrate. Drain, trim off stems and cut the caps into strips. Bring a pan of salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, for 5 minutes or until soft. Drain well then rinse in cold water. Drain again. Divide the noodles between individual serving dishes. In a saucepan, combine the chicken stock, chicken, cabbage, and mushrooms. Bring to a boil then reduce the heat to a simmer. Let cook for 3 minutes, uncovered, until the chicken is cooked. Stir in the bean sprouts and shallots. Season to taste with salt and pepper. Serve over the cooked udon noodles.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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