One-Pot Chicken & Udon Noodles

with Spicy Soy-Miso Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories

When tossed with our dynamic soy-based sauce, delightfully chewy udon noodles blend in seamlessly with tender chicken and sautéed mushrooms and bok choy.

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fresh
ingredients
One-Pot Chicken & Udon Noodles with Spicy Soy-Miso Sauce
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • ½ lb Cremini Mushrooms
  • 15 oz Baby Bok Choy
  • ½ cup Asian-Style Sautéed Aromatics
  • ⅓ cup Soy-Miso Sauce
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 2 oz Sliced Roasted Red Peppers
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice. Roughly chop the peppers. In a bowl, combine the soy-miso sauce, 1/2 cup of water, and  as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pot, heat the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the vegetables:
3 Cook the vegetables:

In the pot of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring,  3 to 4 minutes, or until browned. Add the sliced bok choy, sautéed aromatics, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until softened. 

Finish & serve your dish:
4 Finish & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pot of cooked vegetables, add the noodles, sauce (carefully as the liquid may splatter), and cooked chicken. Cook, stirring frequently, 1 to 2 minutes or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished chicken and noodles garnished with the sesame seeds. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; thinly slice. Roughly chop the peppers. In a bowl, combine the soy-miso sauce, 1/2 cup of water, and  as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pot, heat the sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

In the pot of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring,  3 to 4 minutes, or until browned. Add the sliced bok choy, sautéed aromatics, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 1 to  2 minutes, or until softened. 

4 Finish & serve your dish:

Meanwhile, using your hands, carefully separate the noodles. To the pot of cooked vegetables, add the noodles, sauce (carefully as the liquid may splatter), and cooked chicken. Cook, stirring frequently, 1 to 2 minutes or until thoroughly combined and the noodles are heated through. Turn off the heat. Serve the finished chicken and noodles garnished with the sesame seeds. Enjoy!

Finish & serve your dish: