Udon Noodles with Chicken, Broccolini, and Shimeji Mushrooms

🧂 Ingredients

• 2 small chicken breasts

  sliced
• 150 g shimeji mushrooms

  (brown or white)
• 200 g broccolini

  washed, trimmed, and cut into 4 cm (1.5 inch) pieces
• 450 g udon noodles

  (or two small packs)
• 1/4 cup thick soy sauce
• 2 tbsp honey
• 2 cloves garlic

  minced
• 5 Sichuan peppercorns

  crushed
• 2-3 dashes Chinese five-spice powder
• 1/4 tsp black or white pepper

  ground
• 1 tbsp vegetable oil

Instructions

• 1 Bring a medium pot of water to a boil and add udon noodles. Cook until they're
  separated and just soft; usually about 1.5 to 2 minutes. Drain and set aside.
• 2 Combine the soy sauce, honey, garlic, five-spice powder, Sichuan peppercorns,
  and pepper and set aside.
• 3 Gently wash the shimeji mushrooms. Cut off the rough bottom and separate the
  individual mushrooms.
• 4 Combine the mushrooms, broccolini, and sauce, stirring to ensure that the
  vegetables are well-covered.
• 5 Heat a wok over very high heat for 1 minute, then add vegetable oil. When the
  oil is just beginning to give of faint wisps of smoke, add the chicken. Stir fry
  until cooked through and somewhat browned, 3-4 minutes. Set aside and return the
  wok to the heat.
• 6 Wait 20-30 seconds for the wok to get very hot again, then add the
  vegetable/sauce mixture. Stir fry for 3-4 minutes, or until the mushrooms are
  soft and the broccolini is deep green (but still relatively crunchy).
• 7 Add the chicken and udon noodles back into wok and stir all the components
  together. Remove from heat and serve.

Nutrition Info