Season the chicken with salt and pepper and add 1 teaspoon oil and 1 teaspoon cornstarch. This type of udon noodle is sold pre cooked and frozen. Ingredients 1 tablespoon sesame oil 1 tablespoon fresh ginger minced 2 cloves fresh garlic minced 8 cups chicken stock 1 teaspoon low sodium soy sauce 1 cup fresh shiitake mushrooms 2 inches pre cooked roasted chicken breasts sliced large long slices 3 packs fresh udon noodles 1 cup green onions. Bring chicken stock garlic ginger and chili powder to a boil in a pot over medium high heat. Add the chicken to the pan in one layer and turn up the heat to medium high.
I always prefer to use extra thick udon noodles in this dish. Ingredients 6 cups low sodium chicken broth 2 cups cooked chicken chopped boiled or store bought roasted 2 tablespoons fresh ginger minced 1 1 2 tablespoons low sodium soy sauce 2 teaspoons mirin 1 2 cup carrot diced 1 cup napa cabbage sliced 6 shitake mushrooms sliced 3 4 cup broccoli. Let simmer lightly for 3 minutes. I always prefer to use extra thick udon noodles in this dish. Season the chicken with salt and pepper and add 1 teaspoon oil and 1 teaspoon cornstarch.