Chicken & Vegetable Udon Noodles

Ingredients

• 200 g udon noodles (fresh or frozen)

• 150 g chicken breast, thinly sliced

• 2 baby bok choy

• 50 g carrot, thinly sliced

• 3–4 shiitake mushrooms, sliced

• Chopped green onions, for garnish

• 2 tbsp soy sauce

• 1 tbsp mirin (optional)

• 600 ml chicken stock or water

• Salt & pepper, to taste

• Cooking oil, as needed

Instructions

1. Marinate the chicken: Season the chicken slices with a little salt and pepper. Let sit for 5 minutes.

2. Pan-sear the chicken: Heat oil in a pan. Sear the chicken until lightly golden, then set aside.

3. Make the broth: In a pot, bring the chicken stock (or water plus soup base) to a boil. Add soy sauce and mirin, then add shiitake mushrooms and carrots. Simmer over low heat for 3–4 minutes.

4. Cook the noodles & greens: Add the udon noodles and baby bok choy. Cook until the noodles are tender-chewy and the greens are bright.

5. Assemble: Return the chicken to the pot, garnish with green onions, adjust seasoning, and serve hot.