Udon With Chicken and Scallions
A savory Asian noodle dish combining tender chicken, fresh broccoli, and chewy udon noodles in a flavorful sauce made with oyster and hoisin sauces. Garnished with scallions and sesame seeds, this complete meal offers a perfect balance of protein, vegetables, and noodles.
Ingredients
- •1 lb chicken tenders (not coated or cooked)
- •1 lb fresh or frozen broccoli florets
- •1 lb dried udon
- •½ cup oyster sauce (preferably Lee Kum Kee)
- •2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
- •1 tablespoon toasted sesame oil
- •2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
- •½ cup chopped scallions (from 1 bunch)
- •2 teaspoons roasted sesame seeds (optional)
Cooking Instructions
- 1.
Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
3 min
- 2.
Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
5 min
- 3.
While noodles cook, tear chicken into chunks.
2 min
- 4.
Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
2 min
- 5.
Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
3 min
- 6.
If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.