This is a home run dish for my entire family. Everyone loves it and when the older ones come home it’s usually the first dish they request. Hard to argue with the family on this one.
Ingredients
- 16 ounces udon noodles (I use 2 – 7.1 oz pkg from Walmart. Each package has two pouches, so four pouches)
- 1 tablespoon olive oil
- 1.5 pound chicken breasts (boneless and skinless, cut into small)
- 4 white mushrooms (sliced)
- 2 medium sized broccoli heads (give or take)
- 3 green onions (chopped)
Sauce
- 1 tablespoon sesame oil
- 1/3 cup soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha sauce
- 1/4 cup hoisin sauce
- 2 cloves garlic (minced)
- 1 teaspoon ginger (freshly grated )
- 1/2 cup chicken broth (low sodium)
- black pepper (to taste)
Instructions
- Heat a pot of water and blanche udon noodles. Strain, rinse and set aside.
- Mix sauce ingredients and set aside.
- Cut thin green onion rings, set aside for topping later.
- Heat 1 tablespoon of olive oil in a wok
- Toss in chicken pieces
- After a couple minutes throw in cut broccoli and cook with chicken. I don’t like adding broccoli to raw chicken right away. They say it fine, I just get wigged out, so I cook it until the chicken is generally white.
- Once the chicken reaches temp 165 degrees, pour in sauce and heat, in wok it starts to boil pretty quickly.
- Toss in rinsed noodles.
- Mix and stir until you the noodles are heated.
- Serve and top with green onion rings.
- ENJOY!