Udon noodles are thick, Japanese wheat-flour noodles that work well in both cold and hot dishes. Regardless of the kind of dish they’re used in, however, udon are always slurped. It’s acceptable and encouraged to eat them that way. Here, the noodles are tossed in a stir-fry with tender chicken breast, smoky shiitakes, wilted spinach, and a touch of heat for one night.
The noodles star again in a robust miso soup with chicken and mushrooms. No heat on Day 2, so pull out the bottle of sriracha if you want to liven up the bowls.
Shopping List
(Udon, miso soup)
4 skinless, boneless chicken breasts
(about 2½ pounds total)
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10 ounces (about 6 cups) fresh baby spinach
1¼ pounds shiitakes
2 scallions
1 piece (2 inches) fresh ginger
2 cloves garlic
Few sprigs fresh parsley
1 lime
Salt
5 tablespoons canola oil
1 strip (4 inches) dried kombu (kelp)
½ cup bonito flakes
2 tablespoons white miso paste
2 packages (9 ounces each) udon noodles
1½ tablespoons chile-garlic sauce, such as sriracha
2 tablespoons unseasoned rice wine vinegar
¼ cup sesame oil
¼ cup soy sauce
1 tablespoon sugar
Related recipes:
- Recipe for udon noodles with chicken, shiitakes, and spinach
- Recipe for miso-chicken soup
Molly Kravitz can be reached at molly.kravitz@gmail.com.