Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Chicken Udon
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- #41572
A classic Asian noodle dish made with chicken, dried mushrooms, cabbage, bean sprouts, and Japanese noodles.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 dried shiitake mushrooms
1 package (8-10 ounce size) udon noodles (Japanese noodles)
3 cups chicken stock
2 chicken breast fillets, cut into thin slices
4 leaves napa cabbage (same as Chinese cabbage), cut in strips
1 cup bean sprouts
3 shallots, finely chopped
salt
black pepper
directions
Soak the mushrooms in hot water for 20 minutes to rehydrate. Drain, trim off stems and cut the caps into strips.
Bring a pan of salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, for 5 minutes or until soft. Drain well then rinse in cold water. Drain again.
Divide the noodles between individual serving dishes.
In a saucepan, combine the chicken stock, chicken, cabbage, and mushrooms. Bring to a boil then reduce the heat to a simmer. Let cook for 3 minutes, uncovered, until the chicken is cooked. Stir in the bean sprouts and shallots. Season to taste with salt and pepper. Serve over the cooked udon noodles.
nutrition data
423 calories, 2 grams fat, 70 grams carbohydrates, 27 grams protein per serving. This recipe is low in fat.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
August 13, 2005
This was a really good and tasty recipe. Don't try to substitute other mushrooms for the dried (look for dried mushrooms in the Asian food section of your store). The dried mushrooms contain a lot of flavor that you'd be lacking if you substitute anything else.