Udon With Chicken And Scallions Tori Nanba Udon Recipes

UDON WITH CHICKEN AND SCALLIONS

Steps:

• Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
• Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
• While noodles cook, tear chicken into chunks.
• Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
• Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
• Cooks' Note
• If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

NABE YAKI UDON

Steps:

• Combine the dashi, usukuchi, mirin and kombu in a pot. Bring to a boil over high heat. Add the salt and katsuobushi, and immediately turn off the heat and strain into a nabe (hot pot) or medium saucepan. Add the udon and bring back to a boil. Reduce the heat and add the chicken and shitake mushrooms. Cook for 1 minute.
• Crack the egg into center of soup. Ladle the soup over the egg until it turns white. Remove the nabe from the heat and add the kamaboko and blanched spinach.

UDON WITH TOFU AND ASIAN GREENS

Steps:

• Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.
• Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.
• Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

MOM'S TTEOKBOKKI UDON

Steps:

• Mix the gochujang, sugar, soy sauce, gochugaru and garlic in a small bowl until smooth.
• Bring 1 cup of water to a boil in a large sauté pan over medium-high heat. Stir in the gochujang mixture until combined and continue to boil for 2 minutes. Add the cabbage, onion and fish cake strips to the pan. Cook, stirring occasionally, until the vegetables soften and the sauce is slightly thickened, 5 to 7 minutes. Remove the pan from the heat and gently stir in the scallions.
• Meanwhile, cook the udon in boiling water until the noodles soften and untangle, about 1 minute. Drain the udon (do not rinse) and add to the sauce. Toss the noodles with tongs to evenly coat, then serve immediately.