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A delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, ready in under 30 minutes.
10 min
Prep Time
15 min
Cook Time
25 min
Total Time
4
Servings
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.
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.
Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
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.
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.