Udon Noodles with Chicken, Broccolini, and Shimeji Mushrooms

• Meat

  • 2 Chicken breasts, small

• Produce

  • 200 g Broccolini
  • 2 cloves Garlic
  • 150 g Shimeji mushrooms, brown or white

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Soy sauce, thick

• Pasta & Grains

  • 450 g Udon noodles

• Baking & Spices

  • 1/4 tsp Black or white pepper, ground
  • 2 dashes Chinese five spice powder
  • 5 Sichuan peppercorns

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on diversivore.com

Description

Ingredients

• 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

Directions

• Bring a medium pot of water to a boil and add udon noodles. Cook until theyre separated and just soft; usually about 1.5 to 2 minutes. Drain and set aside.
• Combine the soy sauce, honey, garlic, five-spice powder, Sichuan peppercorns, and pepper and set aside.
• Gently wash the shimeji mushrooms. Cut off the rough bottom and separate the individual mushrooms.
• Combine the mushrooms, broccolini, and sauce, stirring to ensure that the vegetables are well-covered.
• 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.
• 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).
• Add the chicken and udon noodles back into wok and stir all the components together. Remove from heat and serve.

Nutrition