Carb: Udon Noodles
Protein: Chicken Breast
Veg: Bell Pepper and Mushrooms
I had some Thai Basil and some Udon noodles I wanted to use so I just threw this together. I hadn't intended for it to become a noodle soup but I didn't realize the soup base would be so salty. I hadn't thrown out the water I used to boil the noodles and I used that to dilute the soup base. This turned out great becuase the gluten in the water helped to thicken the soup a bit.
3 Udon noodle packets (7 oz each), boiled and drained
Water (about 3-4 cups), reserved from boiling udon noodles
1 lb Chicken breast, diced
1 Bell Pepper, sliced
4 oz white Beech Mushrooms, stem trimmed
4 oz brown Beech Mushrooms, stem trimmed
4 Scallions, sliced on diagonal
2 Tbsp Canola Oil
1 tsp Ginger, thinly sliced
2 cloves Garlic, thinly sliced
1 cup Thai Basil leaves
1 tsp Chili Garlic Sauce
1 Tbsp Thai Fish Sauce
2 Tbsp Japanese Soup Base
1/8 tsp Ground Coriander
1/8 tsp Chinese Five Spice Powder
Salt to taste
1. In nonstick wok, heat oil on medium-high heat.
2. Sprinkle ground coriander, Chinese five spice powder and salt on chicken(I just put the diced chicken on a plate and sprinkle enough to lightly coat 1 side of all the chicken pieces). Mix chicken around to coat.
3. Add chicken pieces to oil. Don't move chicken for about 20-30 seconds - just leave it where it lands. Lightly stir for 3 minutes.
4. Add Bell Pepper and a pinch of salt. Lightly stir for 1 minute.
5. Add Ginger and Garlic. Lightly stir for 1 minute.
6. Add Fish Sauce, Chili Garlic Sauce and Japanese Soup Base. Stir and add Scallions.
7. Mix in mushrooms and cover for about 1-2 min.
8. Add 2 cups reserved Water and then Udon Noodles. Mix to combine and turn off heat.
9. Taste and add more water 1 cup at a time if the soup is too salty.
1. Using tongs or chopsticks lift noodles, chicken and vegetables into a bowl.
2. Ladle Soup over noodles.