Chicken Udon Bowls are a Japenese chicken noodle soup! Made with juicy chicken, udon noodles, tender crisp vegetables all in a ginger broth with a bit of spice. An easy, yet delicious dinner!
For a Monday, I am rather chipper.
Why, you ask?
It is the week of Chopped Con! A food blogging conference that happens to be here in KC. And with that, my blogging friends from all over the US are venturing this way! Which makes this preggo extremely ecstatic. As in, this babe better stay in another week so I can waddle my way to the conference!
Along with nesting that we discussed last week, I have started making freezer meals. I am rather puzzled to why I haven’t started this earlier. As in, before and during pregnancy! The amount of nights my poor husband has had to have countless leftovers or breakfast for dinner has been rather alarming since my desire to cook continues to stray.
They seem to be lifesavers! So please tell me why I haven’t been doing this for years? Oya.
Do you have any freezer meal favorites? Any go to’s that I MUST try? I am all ears and dying for easy and flavorful meals to whip up for those nights after the babe gets here and I am dog tired but starving. I have a feeling there will be one too many of those. What can I say, I
love need my sleep!
One meal that has been on repeat since I fell in love with it a local restaurant, are these Chicken Udon Bowls. Have you ever had or heard of Udon bowls? Take them as Japenese chicken noodle soup bowls. Which happen to be one of my favorite fall and winter meals.
These bowls are filled with juicy chicken, tender crisp vegetables, such as mushrooms, carrots, garlic, green onions, jalapenos and napa cabbage all in a homemade ginger broth. These bowls have a few things going for them; they are super simple, whip up in no time and full of flavor. Something every dish should be!
I chose to use whole wheat linguine noodles rather than udon noodles because they can be rather difficult to find. So feel free to use whichever you can get your hands on, but the wheat flavor is what gives these bowls an authentic flavor.
The only thing missing is a pair of chopsticks. Dig in!
- 1 (8-ounce) package sliced mushrooms
- 4 cups low sodium chicken stock
- 3 teaspoons ground ginger
- 3 garlic cloves, crushed
- 3 green onion stalks, cut into 1-inch pieces
- 6 ounces whole wheat linguine noodles or dried udon noodles if you can find them
- 1 tablespoon olive oil
- ½ cup julienned carrots
- ¼ cup diagonally cut green onions
- 1 jalapeño, thinly sliced into rings
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 tsp black pepper
- ½ tsp salt
- ¼ cup dry white wine or chicken broth
- 2 cups shredded cooked chicken breast (about 8 ounces)
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon honey
- 2 cups thinly sliced napa cabbage
- To Serve:
- Sliced Green Onions
- Broth: In a medium stock pot, add the mushrooms, chicken stock, ground ginger, garlic cloves and green onions. Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Meanwhile, cook the linguine noodles or udon noodles according to package instructions. Set aside and keep warm when cooked.
- After the broth has simmered for 10 minutes, drain broth and reserve. Reserve vegetables as well. Set both aside.
- Soup: In the same stock pot, heat over medium heat. Add the olive oil. Add the carrots, green onions, jalapeno, garlic clove, ginger, pepper and salt. Cook for 5 minutes, or until tender-crisp. Add the white wine, stir and cook for 1 minute. Add the broth and reserved vegetables back in, along with the chicken, soy sauce and honey. Cook until heated, 5 - 7 minutes. Right before serving, add the napa cabbage and cook for 30 seconds.
- To serve, place a spoonful of noodles into a bowl. Ladle one to two spoonfuls over the noodles. Garnish with basil, cilantro and additional sliced green onions. Serve immediately.
Hungry for more ethnic dinners?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!