Tasty Noodles! Cold Udon with Steamed Chicken
Hand-made udon takes a bit longer to make, but it's tasty and inexpensive.
1 hank is about 30 yen!
For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious.
If you steam the chicken in the microwave, it's easy.
If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa
Tasty Noodles! Cold Udon with Steamed Chicken
Hand-made udon takes a bit longer to make, but it's tasty and inexpensive.
1 hank is about 30 yen!
For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious.
If you steam the chicken in the microwave, it's easy.
If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa
Cooking Instructions
- 1
Make cuts in the thick parts of the chicken. Lightly sprinkle with salt and pepper and put into a heatproof dish. Top with the leeks and ginger, then drizzle on the Shaoxing wine.
- 2
Put the chicken skin-down, wrap tightly with plastic wrap, and heat in the microwave for 7 minutes.
- 3
Once it's done heating, flip it over so that it's skin-side up. Wrap again with plastic wrap, then steam for 3 minutes. Let sit wrapped for 10 minutes.
- 4
Place on a rack to allow the remaining fat to drain. Let cool. If you will be eating it right away, cool with a fan.
- 5
If you serve it with Japanese mustard, it will become a Japanese-style steamed chicken.
- 6
After the udon is done cooking, rinse with cold water to remove the starch. Add the daikon radish sprouts, leeks, fried onions, and maple leaves, drizzle with ponzu sauce, and enjoy.
- 7
For hand-made udon, please see
https://cookpad.wasmer.app/us/recipes/148709-springy-homemade-udon-noodles
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Fluffy Cold Udon Noodles Fluffy Cold Udon Noodles
When I was waiting for a pot of rice to cook, I was mixing natto and egg together... when it turned really foamy and voluminous! And it was fluffy-light too! I thought it would go very well with noodles.-All you need to season these noodles is the sauce that comes with the natto and an umeboshi pickled plum.-Of course, you could use soba noodles or somen noodles instead.-At Step 3, if you whip the egg white to incorporate lots of air, the sauce will become fine, light, and fluffy.-I love to top with a mountain of nori seaweed and green onions. You could also add myoga ginger or shiso leaves. For 1 serving. Recipe by J_Rosemary
-
For Cold Days: Udon Noodles Simmered in Thick Soup For Cold Days: Udon Noodles Simmered in Thick Soup
I wanted to eat udon noodles that would warm me up, so I made thick sauce to pour over the noodles, then added ginger on top.In the picture shown above, I put kamaboko fish cakes and scallions on top.Add any ingredients you like. For 2 servings. Recipe by Suzukihanako -
Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce
I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama -
Spicy Udon Noodles with Lots of Vegetables Spicy Udon Noodles with Lots of Vegetables
I love udon dishes, but usually they don't include vegetables.You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.The only tip is to stir-fry the chicken thoroughly so that it's cooked through. The flavor of miso varies depending on the type, so please adjust the seasoning at the end if needed by adding soy sauce. Add the doubanjiang sparingly while tasting. It's delicious with an egg dropped on top at the end too. For 2 servings. Recipe by commeline -
Fried Udon Noodles Fried Udon Noodles
In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this.Just adding dried bonito flakes enriches the flavor!Use leftover vegetables in the fridge such as cabbage and carrots.Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy -
Duck-Nanban Udon Made with Chicken Duck-Nanban Udon Made with Chicken
I tried making duck nanban udon using chicken thighs.The key is to stir-fry the leeks in the chicken fat! The leeks become incredibly delicious after they soak up chicken fat! It's delicious with frozen udon noodles! Recipe by Cooking S Papa -
Chinese Style Udon Noodles with Chilled Tomatoes Chinese Style Udon Noodles with Chilled Tomatoes
I created this recipe when I wanted to eat refreshing udon noodles during the hot summer.If you leave the dish overnight, some water will drain from the vegetables and the concentration will be just right. Recipe by Sumairubea- -
Comfort Chinese Udon Noodles with Chicken and Bok Choy Comfort Chinese Udon Noodles with Chicken and Bok Choy
It's good for kids. It's also great if you are looking for light food after overeating.I made this with the ingredients I had in the refrigerator.My daughter really liked it.You can adjust the boiling time as you like.I boiled for a long time so that my daughter can eat easily.Choose your favorite toppings like scallions and ra-yu. Recipe by noamanma -
Chilled Tanuki Udon Noodles with Grated Daikon Radish Chilled Tanuki Udon Noodles with Grated Daikon Radish
A perfect meal during the hot summer!Top it with whatever you like! Recipe by Cooking S Papa -
Stewed Curry Udon Noodles Stewed Curry Udon Noodles
I made curry noodle soup in a clay pot.It's a sister to the stewed miso udon noodles.Please adjust the amount of dashi base according to the size of your clay pot. You can use pork or onions instead of chicken. The egg will be cooked with remaining heat so take the pot from the heat shortly after you cover the pot. You can cook the egg to the doneness of your liking but I like it soft-poached. Recipe by Bananazakuro -
Super Tasty Japanese Style Creamy Udon Using Frozen Udon Noodles Super Tasty Japanese Style Creamy Udon Using Frozen Udon Noodles
I had leftover heavy cream in the refrigerator.I also happened to have frozen udon noodles in the freezer.Since it was udon, I used Japanese flavoring ingredients, and it was surprisingly good!If it's still firm after heating up in the microwave, it will separate in the pan.Please adjust the amount of soy sauce as you like.It's a one-pan meal, so less things to wash.Spinach or bacon may be good additions.You can jazz it up in many ways. Recipe by Ryo---ko -
Chilled Beef Udon Chilled Beef Udon
I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before.Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking.I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman
More Recipes
- "Frozen" Charaben with Olaf
- Superb Cabbage Rolls Simmered in Consommé
- The Best Rice Flour Cookies
- Pacific Saury Bones Soaked in Sake (Horse Mackerel or Sardines are OK too)
- Tasty Cinnamon buns
- Meat Pie Made With Frozen Pastry To Serve to Guests
- Okay! Cheese Olaf From Frozen
- Easy Custard Cream with Whole Egg (Gluten-Free Possible)
- Japanese Sweets: Sakura Jello
- McCann's Irish Oatmeal Cookies
Comments