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Udon, Chicken and Bok Choy Bowl

Sometimes it’s hard to find easy, nutritious weeknight meals that aren’t the same old things. It’s so easy to get into a rut. And we love those one dish meals – everything in one place. This udon noodle bowl is so easy, delicious and satisfying!

What is Udon?

Udon is a fat, Japanese noodle made from whole wheat flour, unlike soba [1] which is buckwheat and thinner. The chewy udon noodles came to Japan via China thousands of years ago. The first udon were squares and, in some parts of Japan, it still is.

Udon noodles are typically served in a broth with a protein and vegetables. It’s preparation is similar to ramen, but the noodles are very different. I love the firm and hearty texture and the light flavor of the udon.

Making the Udon noodle Meal – 

Like most udon dishes, this one is made with a broth. It takes a little time to really develop the flavors so plan on simmering this for a couple of hours at least.

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oyster & shiitake mushrooms

Place all the broth ingredients into a large pot.

Bring it to a boil, then reduce the heat to low and simmer,

covered, for about 90 minutes or two hours. Check it often and add more water if too much evaporates.

 

You can find the chili crisps in most Asian markets, or on Amazon –

                                                                     

Next, place the chicken breasts in the broth, cover and simmer for about 20 to 25 minutes.

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Add the bok choy and

the noodles to the mix,

cover and simmer again for about 15 minutes. The bok choy should be soft and bright green, the noodles tender and the chicken cooked though.

Remove the chicken to a strainer and let it cool just a few minutes.

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Slice the breasts about 1/2 to 3/4 inch thick.

To serve, place some noodles, bok choy and chicken in a bowl.

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Ladle some broth over it all, making sure to add onions and mushrooms to the bowl.

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Serve it hot and enjoy!

© Copyright 2023 The Lazy Gastronome

5 from 6 votes
udon
Print [2]
Udon, Chicken and Bok Choy Bowl

Like most udon dishes, this one is made with a broth. It takes a little time to really develop the flavors so plan on simmering this for at least. a couple of hours.

Course: dinner, lunch, Main Course, main dish
Cuisine: Japanese, one dish, one-pot
Keyword: asian, bok choy, chicken, Japenese, mushrooms, noodles, udon
Servings: 4 servings
Author: HelenFern
Ingredients
Broth
  • 32 oz. chicken broth or stock (Not low sodium)
  • 2 - 3 Tablespoons chili crisps
  • 1 large onion, sliced
  • 4 cups mushrooms, sliced - a mix of oyster & shitaake
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon pepper
  • salt and pepper to taste
The Bowl
  • 3 - 4 large boneless chicken breasts
  • 3 - 4 medium baby bok choy, sliced
  • 1 pound udon noodles (usually in the produce section of the market)
Instructions
  1. Place all the broth ingredients into a large pot. Bring it to a boil, then reduce the heat to low and simmer, covered, for about 90 minutes or two hours. Check it often and add more water if too much evaporates.

  2. Next, place the chicken breasts in the broth, cover and simmer for about 20 to 25 minutes.

  3. Add the bok choy and the noodles to the mix, cover and simmer again for about 15 minutes. The bok choy should be soft and bright green, the noodles tender and the chicken cooked though.

  4. Remove the chicken to a strainer and let it cool just a few minutes. Slice the breasts about 1/2 to 3/4 inch thick.

  5. To serve, place some noodles, bok choy and chicken in a bowl. Ladle some broth over it all, making sure to add onions and mushrooms to the bowl.

  6. Serve it hot and enjoy!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

udon

Leave me a comment – I’d love to hear your thoughts!

All them Greens!

Posted By HelenFern On In Chard,Collards,Kale,Spinach | 2 Comments

Those wonderful leafy greens, so full of vitamins, minerals and fiber – a health boon to our bodies!!  So what to do with them?  Here’s a few ideas to get you started!

Spinach –

Chicken and Spinach Enchiladas [6]

Spaghetti with Spinach, Chicken & Parmesan [7]

Or, how about an Asian treat?

Thai Pork Chops with Baby Bok Choy [8]

We like mixing them too – like mustard and collards.

BBQ Ribs and C [9]ollards

Greens, Beans & Ham Soup [10]

Or Kale with Chard –

Crockpot Beef Shanks & Leafy Greens Soup [11]

And speaking of Kale –

Tortellini Soup (with Sausage & Kale) [12]

Kale and Mushroom Omelet [13]

So there are a few ways to put those amazing vegetables into your meals – hope these inspire you to add them more to your diet!

© Copyright 2017 The Lazy Gastronome

 

Thai Pork Chops and Baby Bok choy

Posted By HelenFern On In Internationally Inspired,Main dish,pork,Thai | 5 Comments
20140724_184532 [17]

I love pork – and I love Asian flavors.  I did a refrigerator/freezer clean out and put together this great meal!  Add some steamed rice to it if you like and enjoy – Simple and quick!

Here’s what you need to serve two:

What you Need:

Put the olive and sesame oils in a cast iron skillet.  Heat it up to high.  While its heating , season the chops on both sides with pepper and a pinch or two of the salt.

[18]

I buy my salt from the Old Town Spice and Tea merchants. [19]

Sear the chops on both sides.  Add one tablespoon of the peanut sauce on each chop and cook until the pink is gone.  Remove from the pan and keep warm.

[20]

While the chops are cooking, cut up the bok choy and the green onion.  Put them into the pan after the chops are removed and stir them around until they are coated with the pan drippings.  Add 2 tablespoons of the peanut sauce and the chicken broth.  Bring it all to a boil.  Push the greens off to the side and allow the sauce to reduce and thicken.

Place half of the greens on the plate and top with the chop and spoon half the sauce over it all.  Serve hot!

Goes great with Asian pickled Cucumbers! [21]

20140724_184532 [17]

Serves 2

© Copyright 2016 The Lazy Gastronome