Do you ever get tired of having the same old thing to eat?
I suspect that part of the reason that people eat out so often–aside from not having the time to cook–is that they simply don’t know how to cook more than a few recipes. I know that for me, I only knew a few recipes–which was fine at first,but it didn’t take all that long until I was eager to try something else, once I got the one’s I had just the way I liked them.
Home cooking is usually a lot cheaper than eating out, and usually a lot healthier. Plus, you get adjust your recipe until it’s just the way you like it–even if you set out in the beginning to duplicate a favorite meal you’ve had at a restaurant!
He’re my take on Udon Noodles. This recipe is has plenty of protein from all the chicken, veggies spicy, with a traditional tasting Japanese sauce that’s spicy and sweet at the same time.
Servings: 2 (recipe can easily be doubled to make 4 servings)
Prep time: 5 minutes
Cooking time: 30 minutes
- 2 boneless, skinless chicken breasts, trimmed
- 12 ounce bag of frozen young asparagus spears
- 10 large mushrooms, sliced
- 3 T cold pressed olive oil, plus 1 T for stir-frying mushrooms
- 3 cups Udon Noodles, cooked – I use 2 packages of instant Myojo brand instant noodles
- 1-3 tsp dried red pepper flakes, depending on spiciness desired
- 3 T soy sauce
- 1 T sugar, white, granulated
- 1/4 cup spring water
Cooking the Chicken and Asparagus
- In a pot of water, boil the chicken beasts until fully cooked — about 30 minutes. Slice breasts; set aside.
- Place the asparagus in steamer and cook until done — about 6-8 minutes.
Preparing the Udon Noodles
- In a large nonstick frying pan, add olive oil and mushrooms.
- Stir-fry mushrooms until lightly browned; set aside.
- In frying pan, combine remaining 3 T olive oil, sugar, soy sauce, and dried crushed red pepper flakes. Heat on low heat until combined.
- Add 1/4 cup spring water.
- Turn heat up to medium and add udon noodles, turning over carefully (so noodles do not break) several times to keep well coated with liquid. You can either sprinkle the flavor packet in that comes with the instant noodles, or not, if you’re using the pre-packaged udon noodles. I’ve done it both ways, and both are delicious. (Chicken flavor packet comes out best.)
- To the noodles, add sliced chicken, and continue turning gently until noodles heated through, about 6-7 minutes.
- Place noodles on plate; top with mushrooms.
- Add steamed asparagus to plate as side dish.
- Serve hot.
These spicy noodles are delicious, and kids love them. In my photos at the top of this post, you’ll notice I included one serving of the udon noodles with mushrooms and one without — this is because my son HATES mushrooms, and in case this is true for your family, as well, I wanted you to see what the dish looks like both ways.
In the photos above, I used 1 T of the red crushed pepper flakes. This may be more than some of you prefer — so unless you know you’ll be able to handle it, I’d recommend making the dish with 1 tsp, your first time out. Of course, it’s up to you!
Although I used the pre-made / heat-and-eat style udon noodles, you could certainly cook them from scratch for use in this recipe. I would have done so, myself, had I been able to find the dried noodles for sale anywhere — but I’m still looking for a good Japanese market near to where I live.
The amount of sauce in this recipe should be just enough to coat the noodles and chicken; it’s the perfect amount, and helps to spread the spiciness of the red pepper flakes throughout the dish. Although there is a small amount of sugar in the sauce, it’s the perfect amount to compliment the heat.
My son loves this meal — yes, he loves spicy food. So if your kids can’t take the heat, consider making a batch of the sauce without the sugar in a separate pan.