One-Pot Chicken & Udon Noodles

with Spicy Soy-Miso Sauce

25 MIN

4 Servings

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From the Test Kitchen

When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with tender chicken and sautéed mushrooms and bok choy. It’s all complete with a garnish of crunchy sesame seeds.

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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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. Taste, then season with salt and pepper if desired.

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.

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. Turn off the heat.

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 on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles garnished with the sesame seeds. Enjoy!