{"id":551,"date":"2019-09-28T00:46:53","date_gmt":"2019-09-28T00:46:53","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=551"},"modified":"2019-09-28T00:46:53","modified_gmt":"2019-09-28T00:46:53","slug":"you-do-udon","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2019\/09\/28\/you-do-udon\/","title":{"rendered":"You do udon"},"content":{"rendered":"
I\u2019m slowly getting back into the groove of things since being back from vacation. I imagined it would be quicker but exhaustion got the better of me as did the daily grind.<\/p>\n
So I decided to start back up with the kind of weeknight dinner that takes little effort and barely follows a recipe. I went with udon noodles with chicken and broccoli, or the more vague \u201cAsian noodles,\u201d which was the not-the-most-culturally-sensitive Google search I did to get the vague idea of ingredients for a sauce.<\/p>\nUdon noodles ingredients.<\/figcaption><\/figure>\n
That blog post, like my own, makes clear that this recipe can be adapted to anyone\u2019s tastes. Don\u2019t like broccoli? Try carrots or spinach or a combination of veggies. Want to add peppers? Go ahead. Don\u2019t want chicken or are vegetarian? Skip it or add tofu.<\/p>\n
The same is essentially true of the sauce. I went heavy on the sesame oil because I love it and I have it. I also added a bunch of ginger (from a jar because I was lazy) that wasn\u2019t in the recipe; I just like a lot of ginger. I skipped out on the cilantro to save my sweetie, but I think it would have been pretty tasty as an addition.<\/p>\n
That\u2019s to say, you do udon.<\/p>\n
To hurry things along, I cooked the udon separately while I prepared the chicken, vegetables, and sauce, but if you\u2019re in no rush and want this to be a one-pot dish, you can cook the noodles in the Dutch oven and leave to drain while preparing the rest of the dish.<\/p>\nI still want more; it disappeared too fast.<\/figcaption><\/figure>\n
Here\u2019s what I did:<\/p>\n
Ingredients<\/strong><\/p>\n
\n
14 oz. udon noodles, cooked to package directions<\/li>\n
1 lb. chicken, sliced or chopped<\/li>\n
3 c. broccoli (or about one grocery store package with 2 to 3 heads), chopped<\/li>\n
1 bunch green onions, white and light green parts sliced<\/li>\n
\u2153 to \u00bd c. soy sauce (less sodium is good)<\/li>\n
\u00bc c. toasted sesame oil<\/li>\n
1 \u00bd T. ginger, minced (I used the jar stuff)<\/li>\n
3 cloves garlic, minced<\/li>\n
1 T. rice vinegar<\/li>\n
Sambal oelek (chili paste), or Sriracha, to taste (I used about \u00bd T.)<\/li>\n
3 T. sesame seeds<\/li>\n
Vegetable oil, for sauteing<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
Heat the oil in the Dutch oven over medium heat, and saute the chicken until mostly cooked through before adding the broccoli and green onions, stirring occasionally. Meanwhile, mix together the soy sauce, sesame oil, ginger, garlic, rice vinegar, and sambal oelek or sriracha, and stir to combine.<\/p>\n
Once the chicken is cooked through and the vegetables are cooked to desired consistency, turn off stove top and add the sauce. Stir to combine and then add the cooked noodles, and continue stirring. Remove from heat and add the sesame seeds, stirring again. Taste and add more soy sauce or sesame oil as desired, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
I\u2019m slowly getting back into the groove of things since being back from vacation. I imagined it would be quicker but exhaustion got the better of me as did the daily grind. So I decided to start back up with the kind of weeknight dinner that takes little effort and barely follows a recipe. I … <\/p>\n
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