One-Pot Chicken & Udon Noodles with Soy-Miso Sauce

One-Pot Chicken & Udon Noodles

with Soy-Miso Sauce

25 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
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  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    When tossed together with our dynamic soy-based sauce, delightfully chewy udon noodles pair seamlessly with tender shrimp and sautéed mushrooms and bok choy.

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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    fresh
    ingredients
    One-Pot Chicken & Udon Noodles with Soy-Miso Sauce
    Title
    • 1 lb Fresh Udon Noodles (Previously Frozen)
    • ½ lb Cremini Mushrooms
    • 15 oz Baby Bok Choy
    • ⅓ 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
    • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
    Prepare the ingredients & make the sauce:
    1 Prepare the ingredients & make the sauce:

    Remove the noodles from the refrigerator to bring to room temperature. 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.

    Cook the shrimp:
    2 Cook the shrimp:

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a large pot, heat the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque 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 throughly combined and the vegetables are softened. Turn off the heat. 

    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 prepared noodles, sauce (carefully, as the liquid may splatter), and cooked shrimp. 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 shrimp and noodles garnished with the sesame seeds. Enjoy!

    Tips from Home Chefs

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

    Remove the noodles from the refrigerator to bring to room temperature. 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 shrimp:

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a large pot, heat the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate. 

    Cook the shrimp:
    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 throughly combined and the vegetables are 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 prepared noodles, sauce (carefully, as the liquid may splatter), and cooked shrimp. 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 shrimp and noodles garnished with the sesame seeds. Enjoy!

    Finish & serve your dish:
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