A rich, comforting bowl of broth-soaked udon noodles, tender soy-braised chicken and zingy toppings. Big flavour. Minimal faff.
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Serves
2
Boneless Skinless Chicken Thigh
Brown Onion
Frozen Udon Noodles
Light Soy Sauce
Mirin
Sake
Cold Water
Chicken Stock
Spring Onion
Lime
Ice Cube
Sesame Oil
Sesame Seeds
Fresh Ginger
Shichimi Togarashi
Vegetable Oil
Serves
2
Boneless Skinless Chicken Thigh
Brown Onion
Frozen Udon Noodles
Light Soy Sauce
Mirin
Sake
Cold Water
Chicken Stock
Spring Onion
Lime
Ice Cube
Sesame Oil
Sesame Seeds
Fresh Ginger
Shichimi Togarashi
Vegetable Oil
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Step 1.
Sear the chicken. Heat a splash of vegetable oil in a saucepan over high heat. Add the chicken thighs and sear for 2 mins per side until golden. Remove from the pan and reduce the heat to medium.
Step 2.
Prep and braise. Peel and thinly slice the onion and add it to the pan. Pour in the soy sauce, mirin, sake (if using), and cold water. Stir gently and cook for 3–5 mins until the onion softens and takes on the soy colour.
Step 3.
Return the chicken to the pan and pour in the dashi or chicken stock. Bring to a gentle simmer over medium-high heat and cook for 10 mins. Once cooked, remove the chicken and turn the heat to low.
Step 4.
Make the toppings. While the chicken cooks, slice the spring onions into thin strips and submerge them in a bowl of ice water. Zest the lime and grate the ginger.
Step 5.
Shred and mix. Shred the chicken and combine it in a bowl with the lime zest, sesame oil, sesame seeds, grated ginger, and drained spring onions. Mix to coat.
Step 6.
Cook the noodles. Bring the broth back to a boil. Add the frozen udon noodles and cook according to packet instructions.
Step 7.
Divide the noodles between two bowls. Ladle the broth over until the noodles are submerged. Top with a generous pile of shredded chicken and garnish with a wedge of lime and a sprinkle of shichimi togarashi, if using.
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