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 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.

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.

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.

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

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.

Serve it hot and enjoy!

© Copyright 2023 The Lazy Gastronome

5 from 6 votes

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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

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