Udon With Chicken and Scallions

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. 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. 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. 3.

   While noodles cook, tear chicken into chunks.

   2 min

4. 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. 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. 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.