CHICKEN UDON NOODLE SOUP
This is a delicious chicken udon noodle soup.
Provided by Erin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
- Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g
CHILLED UDON WITH SWEET AND SPICY CHICKEN
From Gourmet, July 2000.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- 1. Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
- 2. Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
- 3. Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
- 4. If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and transfer to a bowl of ice and cold water. When cold, drain well in a colander.
- 5. Toss noodles and spinach with reserved soy mixture in a large bowl.
- 6. Serve noodles and spinach topped with chicken.
- 7. VARIATION: Chicken can be grilled on an outdoor grill -- lightly oil rack and set 5 to 6 inches over glowing coals.
CHILLED UDON WITH SWEET-AND-SPICY CHICKEN AND SPINACH
Categories Chicken Poultry Freeze/Chill High Fiber Spinach Noodle Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Press or squeeze ginger using a fine sieve or cheesecloth until enough juice is extracted to measure 1 tablespoon.
- Heat a well-seasoned large ridged grill pan over high heat until hot. Pat chicken dry and season with salt and pepper. Mix together soy sauce, mirin, ginger juice, chile paste, and sesame oil. Set aside 1/2 cup of soy mixture and toss remainder with chicken.
- Grill chicken until just cooked through, 4 to 5 minutes on each side. When cool enough to handle, tear into bite-size pieces.
- If using dried noodles, cook in a large pot of boiling water until al dente, about 12 minutes. Stir in spinach during last minute of cooking. (If using fresh udon, add noodles and spinach simultaneously to boiling water and cook 10 to 20 seconds total.) Drain noodles and spinach and trans-fer to a bowl of ice and cold water. When cold, drain well in a colander.
- Toss noodles and spinach with reserved soy mixture in a large bowl.
- Serve noodles and spinach topped with chicken.
GRILLED SWEET CHILLI CHICKEN
This can be served as finger food by itself, or serve each piece of chicken alongwith the garnish in individual crisp lettuce cups. Cooking time indicated includes marinating time.
Provided by AaliyahsAaronsMum
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- You will need flat metal skewers or if using wooden skewers, then soak them in water for atleast 20 minutes to stop them from burning.
- Cut each breast leangthwise into 3 strips.
- Combine chilli, garlic, ginger, honey, soy sauce and lime juice in a bowl and reserve 4 tbsp of this mixture in another bowl.
- Add chicken to remaining mixture and toss to coat evenly.
- Cover and refrigerate for 30 minutes (you can marinate for upto 2 hours in advance).
- Pre-heat the grill to medium-hot for indoor grilling, or for outdoor grilling over medium-hot coals.
- Thread 2-3 chicken strips onto each skewer.
- Grill the chicken pieces turning every 2 minutes and basting until cooked through, for about 10 minutes.
- Drizzle over the reserved sweet chilli mixture and sprinkle with chopped spring onion, chilli, mint and coriander leaves and serve hot.
Nutrition Facts : Calories 216.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 583.9, Carbohydrate 22.2, Fiber 0.7, Sugar 19, Protein 28.9
SWEET CHILLI CHICKEN
Make and share this Sweet Chilli Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make the glaze by mixing together the chilli sauce, honey and oil.
- Use a sharp knife to make 3-4 slits across the skin side of the chicken breast.
- Season with salt and pepper, then lift the skin on each breast and tuck under the crushed garlic.
- Dip the underside of each breast in the glaze until evenly coated.
- Reserve the rest of the glaze for later.
- Put the chicken under a pre-heated grill, glazed side up, and cook for 8 minutes until golden and sticky.
- Turn the breasts over, brush with the rest of the glaze and cook for another 6-8 minutes.
- Serve immediately with wedges of lime.
Nutrition Facts : Calories 361.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 92.8, Sodium 263.8, Carbohydrate 13.4, Fiber 1.3, Sugar 10.3, Protein 30.8
SWEET CHILLI CHICKEN WITH UDON NOODLES
This recipe is a modified version of a recipe card that came from a supermarket. Its got a nice light feel with a punchy flavour. I highly recommend using thighs over the breast. Ive tried both and the flavour is much much nicer with the thigh. Modify the amount of chillis to your own tastes.
Provided by Rochefort
Categories Chicken Thigh & Leg
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the noodles in a bowl of warm water for 1 to 2 minutes to loosen the noodles. Drain and set aside.
- Heat oil in a large fry pan over medium to high heat. Add Chicken, Stir-fry for 3 to 4 minutes.
- Add capsicum and fresh chillis and stir-fry for another 2 minutes.
- Blend in corn, coconut milk, sweet chilli sauce and lime juice. Reduce heat to low and cook for 3 minutes.
- Stir in noodles and coriander. Simmer gently until heated through.
Nutrition Facts : Calories 1162.2, Fat 42.5, SaturatedFat 28.4, Cholesterol 138.3, Sodium 3000.2, Carbohydrate 143.4, Fiber 14.6, Sugar 17.8, Protein 56.5
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