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One-Pot Miso Chicken Udon

One-Pot Miso Chicken Udon

What’s better than oodles of udon noodles? This is the kind of dinner that will make you feel warm and cozy from your head to your toes. Homey, pleasant and saucy, the only thing better than the way this one-pot wonder tastes is the delicious fragrance that will fill your home as you cook.MORE+LESS-

Updated November 15, 2019

1

package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes

8

oz shiitake mushrooms, thinly sliced

1

medium red bell pepper, cut into thin strips

6

green onions, thinly sliced on the bias, whites and greens separated

2

cloves garlic, finely chopped

1

teaspoon finely chopped fresh gingerroot

1

carton (32 oz) Progresso™ reduced sodium chicken broth

1

cup coarsely shredded carrots

2

tablespoons white miso paste

2

tablespoons reduced-sodium soy sauce

1

package (10 oz) uncooked dry udon noodles

2

teaspoons natural rice vinegar

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  • 1

    In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.

  • 2

    Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in garlic and gingerroot; cook 30 seconds longer.

  • 3

    Stir in broth, carrots, miso paste and soy sauce. Heat to boiling over high heat. Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened. Stir in spinach until wilted; stir in vinegar. Top with green onion greens.

Expert Tips

  • We opted for both reduced-sodium broth and soy sauce to make room for the saltiness of the miso paste. Miso is high in sodium, but the flavor can’t be beat, so if anything was going to get to carry the sodium, we knew miso had to be it.
  • Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
  • Udon noodles can be found both dried and frozen at the grocery store. We prefer dried noodles because they're easier to measure out and more widely available for purchase.
  • Craving a little heat? Serve with chile garlic sauce, sambal oelek or chili flakes.

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
400
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
1040mg
43%
Potassium
570mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
4g
Protein
28g
Vitamin A
120%
120%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
15%
15%
Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


Hoisin Chicken Udon Noodles

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Hoisin Chicken Udon Noodles – a delicious plate of sweet yet a bit spicy plate of steaming hot noodles with chicken and mushrooms, in under 30 minutes.

I’m simply in love with these Udon noodles. They’re sweet, they’re spicy and they’re loaded with chicken and mushrooms. Now I know some of you peeps out there don’t love mushrooms, so replace them with broccoli and they’ll be just as yummy.

Ever since I’ve discovered these Udon Noodles, I’ve been obsessed with them. Every time I go to the grocery store and pass by them, I have to pick some up, and love coming up with different ideas to serve them. Well to serve them to myself, since hubs isn’t a fan of noodles, but more for me. The leftovers make a yummy lunch the next day, so it’s all good.

This recipe is so simple and I just love this dish. In 20 or 25 minutes you can have lunch or dinner on the table, and you’ll be enjoying a delicious plate of sweet yet a bit spicy steaming hot noodles. You can’t go wrong!


Experiment with Different Types of Miso

For this Miso Chicken recipe, I used Hikari Miso® Organic Miso – Red Miso . It is made of 100% USDA Certified Organic rice and soybeans and is additive-free. It has a dark brown color original to Shinshu-style miso. A high volume of rice koji produces its mild taste and smooth texture.

If you’re interested to try it out, you can purchase Hikari Miso® organic miso from most of the Japanese/Asian grocery stores or on Amazon . Hikari Miso® is my favorite brand of miso paste and I’ve been using it for over a decade.

There is also a variety of miso, each with a different flavor you can use for various purposes. When you make All-Purpose Miso Sauce, you can choose any type of miso you like. Each miso has its own unique flavors that you can experiment with and enjoy.

undisturbed until the skin is well-browned and crispy, which typically takes about 7 minutes. Fat (healthy unsaturated fats) will slowly render, and the skin will become browned and crisp – the perfectly cooked chicken thigh.

In the U.S., boneless skin-on thighs are not common. You can purchase bone-in, skin-on chicken thighs and remove the bones yourself, or ask the butcher to remove them for you (but you are paying for the total weight with bones).

2. Marinate for 24 hours

For the best result, I suggest marinating the chicken in All-Purpose Miso Sauce for 24 hours. I personally think chicken should not be marinated for more than 24 hours because it can get too salty. I’ve tried marinating for 1 hour and for several hours, but the flavor seems to be still on the lighter side.

3. Remove Miso Sauce COMPLETELY

Miso burns easily and fast, so do your best to remove the Miso Sauce with a paper towel before you cook the chicken. Don’t worry about the flavors. Marinating the chicken for one day gives plenty of flavors to soak into the chicken. If you like to drizzle additional sauce, then combine the All-Purpose Miso Sauce and a little bit of water in the pan to make a quick sauce.

When you are removing the Miso Sauce with a paper towel, thoroughly pat the skin dry. When the skin is moist or wet, it’s more likely to stick to the pan, and therefore won’t crisp up quite as nicely.

The cooking part is fairly straightforward and the key is to leave the chicken undisturbed when you pan fry it in a hot pan.

Serve this Miso Chicken with a side vegetable or over steamed rice, and miso soup, you’ll be rewarded with a wholesome meal that wins over a takeout anytime. Oh, and the leftovers are perfect to pack up for your bento lunch too.

Other recipes with Miso:

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Nabeyaki Udon

I&rsquom a sucker for dishes high in flavor, low in commitment. And if it comes together in one pot? All in! Nabeyaki udon is a one-pot Japanese noodle soup that is just this.

It starts with dashi, a quick stock that is at the heart of many Japanese soups (hello, miso!) &ndash it&rsquos briny and full of umami. I use kombu (dried kelp) and bonito (dried fish) flakes in this recipe, but dried shiitake mushrooms steeped in water overnight is vegan and delicious. Not at all traditional, but I&rsquove used boxed low-sodium chicken stock and didn&rsquot feel like a cheat. Then goes in a simple seasoning of soy sauce and mirin, a sweet Japanese rice wine. A decent sub for 1 tablespoon mirin: 1 tablespoon rice wine vinegar or distilled white vinegar plus 1/4 teaspoon sugar.

To the simmering dashi, add a protein (chicken, beef, tofu) and hearty veg like squash, carrots, turnips, and mushrooms. Dig out whatever produce is hiding in the crisper. Cut everything into uniform bite-sized pieces so that they cook evenly in a flash. Then add quick-cooking greens like snap peas, spinach, collard greens, kales, or arugula. I go out of the way to find kamaboko, Japanese fish cakes. It doesn&rsquot have a strong flavor, but it&rsquos pink and oh so winsome. Finally slide in the cooked udon noodles, a thick, round, and somewhat chewy wheat noodle. Any kind of udon, fresh, frozen, or dried, works. That&rsquos it!

The name nabeyaki refers to a nabe or pot &ndash this noodle soup is typically cooked and served in a donabe, or clay pot. No nabe? No problem. Use a Dutch oven since it retains heat well, allowing everything to cook quickly and evenly. Plus, it looks nice enough to set right on the dining table. My gang of five gathers around the pot, dividing the noodles into our bowls and ladling the hot soup on top &ndash some of us request more noodles less soup. I like the most veg and a sprinkle of shichimi togarashi, a bright, tangy, and spicy Japanese spice blend. Either way, we all leave the table nourished and happy.


Instructions for chicken udon stir fry:

2. Wash and cut carrot into strips.

3. Wash and cut chicken thigh into strips.

4. Add oyster sauce 2 tablespoons, garlic powder ½ teaspoon, soy sauce 1 tablespoon, sugar ½ teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.

5. Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.

6. Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.

7. Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.

8. Set the cooked cabbage, carrot and chicken aside

9. Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.

10. After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.

11. Next, add all the cooked cabbage, carrot and chicken to the udon noodles.

12. After, stir fried them little bit and ready to serve.

Enjoy this simple and easy chicken udon noodle stir fry recipe! Also, check out these tasty japchae, beef pho and beef ho fun noodle soup recipes.

You May Also Like these Noodles Recipes:

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The soup is typically served in an earthenware pot called a donabe. I have a cookbook dedicated to the donabe in my top 23 best Japanese cookbooks.

A donabe is a great cooking utensil for liquids that require slow and low cooking. It holds heat exceptionally well.

The donabe is brought to the table so guests can extract their soup portions.

If you don’t have a donabe, another type of pot can be used instead. Just make sure it is big enough to hold all the ingredients. This will depend on how much soup you are looking to make.

Miso nikomi udon is terrific for providing warmth and comfort on a cold winter’s day.

With so much potential to change up the recipe, you can serve it time and time again and never get bored. Which of these preparations do you prefer?

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Watch the video: MISO SOUP with Udon noodles and beef steak. miso supa sa udon testenine i govedzim stekom (December 2021).