Udon Noodles with Chicken, Broccolini, and Shimeji Mushrooms
Chinese flavours with Japanese ingredients - a great combination with big flavour that's ready in no time.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 small chicken breasts (sliced)
- 150 g shimeji mushrooms ((brown or white))
- 200 g broccolini (washed, trimmed, and cut into 4 cm (1.5 inch) pieces)
- 450 g udon noodles ((or two small packs))
- 1/4 cup thick soy sauce
- 2 tbsp honey
- 2 cloves garlic (minced)
- 5 Sichuan peppercorns (crushed)
- 2-3 dashes Chinese five-spice powder
- 1/4 tsp black or white pepper (ground)
- 1 tbsp vegetable oil
Instructions
- 1
Bring a medium pot of water to a boil and add udon noodles. Cook until they're separated and just soft; usually about 1.5 to 2 minutes. Drain and set aside.
- 2
Combine the soy sauce, honey, garlic, five-spice powder, Sichuan peppercorns, and pepper and set aside.
- 3
Gently wash the shimeji mushrooms. Cut off the rough bottom and separate the individual mushrooms.
- 4
Combine the mushrooms, broccolini, and sauce, stirring to ensure that the vegetables are well-covered.
- 5
Heat a wok over very high heat for 1 minute, then add vegetable oil. When the oil is just beginning to give of faint wisps of smoke, add the chicken. Stir fry until cooked through and somewhat browned, 3-4 minutes. Set aside and return the wok to the heat.
- 6
Wait 20-30 seconds for the wok to get very hot again, then add the vegetable/sauce mixture. Stir fry for 3-4 minutes, or until the mushrooms are soft and the broccolini is deep green (but still relatively crunchy).
- 7
Add the chicken and udon noodles back into wok and stir all the components together. Remove from heat and serve.