Hoisin Chicken Udon Noodles

I don't think I've said the following words, "this might be the best recipe I've ever made."

And I'm not joking. Where has Udon noodles been all my life? How come none of my "foodie" friends ever told me to try them? Man a live are they delicious. Very little "flavor" but chewy and perfect. 

This recipe was super simple to make. Really, it's just sauteing chicken and mushrooms and tossing in a liquid. The sauce though, Lord! Talk about flavorful. Full of a rich umami flavor, with some spice and a just a little hint of sweet. So good. 

I've also never cooked with Dark Soy sauce. I think that is what really made this sauce come alive. Do not skip using it. 

Where to find Udon noodles? I'll admit this took me a bit to find them. Mostly because I wasn't sure what I was looking for. But MOST grocery stores have an area where they put refrigerated Asian items. This is where you'll find them. At least the one's I found were "mostly" cooked. Not dried like you'd find pasta. I found these at QFC (Kroger store). I've also seen them at Central Market (aka Town & Country).

Make this meal! You won't regret it. In fact, I'd be surprised if it didn't become one of your all time favorites. 

Hoisin Chicken Udon Noodles

Recipe from Jo Cooks

Serves 4

• 16 ounces udon noodles (fresh, (2 8 oz pkg))
• 1 T olive oil
• ¾ pound chicken breasts (boneless and skinless, cut into small)
• 4 white mushrooms (sliced)
• 3 green onions (chopped)

Sauce

• 1 T sesame oil
• ⅓ c soy sauce (low sodium)
• 1 T dark soy sauce
• 1 T sriracha sauce
• ¼ c hoisin sauce
• 2 cloves garlic (minced)
• 1 tsp ginger (freshly grated )
• ½ c chicken broth (low sodium)
• black pepper (to taste)

Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.

Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.

Sauté the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.

Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.