Best Ginger Chicken Udon Recipes

CHICKEN UDON NOODLE SOUP

Chicken Udon Noodle Soup image

This is a delicious chicken udon noodle soup.

Provided by Erin

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ (32 fluid ounce) containers chicken stock
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 teaspoon chili powder
1 large cooked skinless, boneless chicken breast, chopped
1 head bok choy, chopped
¼ cup dried shiitake mushrooms
2 (7 ounce) packages dried udon noodles
½ cup mung bean sprouts
1 green onion, sliced diagonally
2 tablespoons dried minced onion
1 tablespoon chopped fresh cilantro

Steps:

Bring chicken stock, garlic, ginger, and chili powder to a boil in a pot over medium-high heat. Add chicken, bok choy, and mushrooms; let simmer lightly for 3 minutes. Add noodles and cook soup for 4 minutes more.
Pour soup mixture evenly into 2 soup bowls. Place mung beans on top in the center of each bowl, with green onion placed neatly on top. Sprinkle dried onions and cilantro on top.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 88.1 g, Cholesterol 25.1 mg, Fat 6.7 g, Fiber 7.2 g, Protein 23.7 g, SaturatedFat 1.5 g, Sodium 1774.6 mg, Sugar 4.9 g

GINGER CHICKEN UDON RECIPE - (4/5)

Ginger Chicken Udon Recipe - (4/5) image

Provided by ShannonB

Number Of Ingredients 18

Ingredients

7 ounces udon noodles
Handful mangetout, finely sliced
1/2 red onion, peeled and thickly sliced
4 spring onion, trimmed and cut into 2.5 cm / 1 inch lengths
1 garlic clove, minced
1 tablespoon fresh ginger root, peeled and grated
2 tablespoons coriander, roughly chopped
1 red chilli, deseeded and finely sliced
2 handfuls beansprouts
2 to 3 eggs, beaten
Pinch sugar or sweetener
Pinch salt
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 tablespoons fish stock
10.5 ounces boneless, skinless chicken thighs, cut into small strips (300g)
2 teaspoons pickled ginger
Sprigs of coriander, chopped fresh

Steps:

Cook the noodles in a large pan of boiling water for 2 to 3 minutes or until just tender. Drain and refresh under cold running water. Put all the ingredients except the chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last. Mix to combine. Heat a wok over medium heat and spray with cooking spray. When hot, add the chicken and stir fry for 5 minutes or until cooked. Add everything from the bowl and stir fry 3 to 4 more minutes. Divide between 2 to 3 bowls and scatter over the pickled ginger and coriander sprigs.