Hoisin Chicken Udon Noodles

Ingredients

• 16 ounces udon noodles (fresh, (2 8 oz pkg))
• 1 tablespoon olive oil
• ¾ pound chicken breasts (boneless and skinless, cut into small)
• 4 white mushrooms (sliced)
• 3 green onions (chopped)

Sauce

• 1 tablespoon sesame oil
• ⅓ cup soy sauce (low sodium)
• 1 tablespoon dark soy sauce
• 1 tablespoon sriracha sauce
• ¼ cup hoisin sauce
• 2 cloves garlic (minced)
• 1 teaspoon ginger (freshly grated )
• ½ cup chicken broth (low sodium)
• black pepper (to taste)

Instructions 

• 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 mushroom 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.

Equipment

• 14-inch Wok

Video

Notes

1. These noodles will keep for 3 – 4 days in the fridge if stored in an airtight container. I wouldn’t recommend freezing this dish as the noodles don’t thaw well after time in the freezer.