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quick fix |
Mushroom-Chicken Broth Udon
You can buy packages of pre-cooked udon
noodles [fat, Japanese noodles] at most Asian grocery stores. This dish
works great if you’ve got just a little bit of leftover steamed or
roasted chicken that you don’t feel like eating plain, but will still
taste good even minus the chicken bits.
ingredients
2 cans chicken stock [*substitute vegetable stock if desired]
5-7 button mushrooms
3 stalks scallions
½-1 cup shredded cooked chicken [optional]
2 packages Japanese Udon noodles |
|
time
10 min
serves 2 |
1. Heat stock on high.
2. Slice mushrooms and chop
scallions finely.
3. Throw mushrooms and
scallions into stock. Bring to boil, reduce heat and cover. Cook for 5
minutes.
4. Add noodles; cook 2 minutes
or until noodles are heated through.
5. Serve in 2 large bowls.
o
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