This is a delicious chicken udon noodle soup.
Super fast and tasty. I use rotisserie chicken to make it even quicker. I also sauté the garlic and ginger briefly in olive oil at the beginning before adding the stock, season with fish sauce at the end, and add a squeeze of lemon and lime juice.
Read MoreSuper fast and tasty. I use rotisserie chicken to make it even quicker. I also sauté the garlic and ginger briefly in olive oil at the beginning before adding the stock, season with fish sauce at the end, and add a squeeze of lemon and lime juice.
I made it. It was amazing. Had to adapt the stock measurement because I couldn’t measure so I went by taste. But came out really good. Thank you
Delicious! I ended up adding the extra 1/2 carton of chicken stock because of how much the noodles absorbed, but the recipe was great, and a pleaser for my whole family.
Love this, with a few simple modifications. For a double batch I started with 1 tbsp oil (medium heat), and added 2 heaping tsps of chili powder, 1/2 tsp of white pepper, 1 tsp salt and 1 tbsp minced garlic (in that order). Stir consistently for about 1 minute until fragrant, then add 1 tbsp minced ginger. Stir for another minute (don’t let the garlic burn!). Add 2 cartons low sodium chicken broth and bring to boil. Add another 1 tbsp ginger, the salt to taste. Add bok choy, fresh mushrooms (about 1 cup chopped), rotisserie chicken (about 2 cups chopped). Simmer for 4 minutes, then add 14 oz Ka-me udon noodles. Simmer additional 4 minutes, then add bean sprouts!
I used chick schnitzel and powdered onion and I think it’s soooo supper yummy I cook it all the time now
