Hoisin Chicken Udon Noodles

x 1

A delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, ready in under 30 minutes.

These noodles will keep for 3 to 4 days in the fridge if stored in an airtight container. Freezing is not recommended as the noodles do not thaw well after time in the freezer.

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4

14-inch wok
Main Dish
Quick
Spicy
Chicken
Asian
Noodles

Ingredients

  • 16 ounces udon noodles fresh
  • 1 tablespoon olive oil
  • 3/4 pound chicken breasts boneless and skinless, cut into small pieces
  • 4 white mushrooms sliced
  • 3 green onions chopped
  • 1 tablespoon sesame oil
  • 1/3 cup soy sauce low sodium
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sriracha sauce
  • 1/4 cup hoisin sauce
  • 2 cloves garlic minced
  • 1 teaspoon ginger freshly grated
  • 1/2 cup chicken broth low sodium
  • black pepper to taste

Preparation

  1. Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
  2. Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
  3. Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushrooms are starting to brown.
  4. Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.