Chicken, mushrooms and udon

Name: Chicken, mushrooms and udon
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 shallot, sliced thinly; 2 tbsp white balsamic vinegar; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp Maggi seasoning; 3 tbsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp dried red pepper flakes; 1 lb assorted mushrooms, sliced; 2-7 oz packages or precooked udon noodles; 1/2 lb cooked roast chicken, chopped; 1 handful cilantro, chopped

Robert Gonzal @robert

Vancouver BC

Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.

Robert Gonzal @robert

Vancouver BC

Here's another recipe adapted from Nom Nom Paleo. I took it from an oven tray bake to a stovetop stir-fry and switched up some of the ingredients, then added udon noodles.

Saved

Ingredients

30 minutes

2 servings

1shallot, sliced thinly
2 tbspwhite balsamic vinegar
1 tbspfish sauce
1 tbspsoy sauce
1 tbspMaggi seasoning
3 tbspextra virgin olive oil
1/2 tspsalt
1/2 tspdried red pepper flakes
1 lbassorted mushrooms, sliced
2-7 ozpackages or precooked udon noodles
1/2 lbcooked roast chicken, chopped
1 handfulcilantro, chopped

Saved

Steps

30 minutes

1

Make a marinade by combining the shallot, balsamic vinegar, fish sauce, soy sauce, Maggi, olive oil, salt and pepper flakes in a large mixing bowl. Put a medium pot of water on high heat.
2

Add a splash of olive oil to a large non-stick pan on medium-high heat. Saute the mushrooms until they've given up their water and turned dark brown, about 10 - 15 minutes. Halfway through cooking the mushrooms, if the pot of water is boiling, add the udon noodles and cook for 3 to 4 minutes, or until they separate on their own.
3

Add the chicken to the pan of mushrooms. Toss the udon noodles in the marinade, then pour both into the mushroom pan as well. Stir everything together and let cook for 5 minutes. Stir in the cilantro before serving.