Description
A comforting bowl of noodles with tender chicken, earthy mushrooms, and crisp bok choy in a savory sauce.
Ingredients
Scale
- 8 oz dried udon noodles or thick rice noodles
- 1 lb boneless skinless chicken thighs, sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 4 heads baby bok choy, halved lengthwise
- 1/4 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp white pepper
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a bowl, toss sliced chicken with 1 tbsp soy sauce and cornstarch. Let stand 10 minutes.
- Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook until browned and cooked through, about 4-5 minutes. Remove and set aside.
- Add remaining 1 tbsp oil. Add mushrooms and cook until golden, about 3 minutes. Add garlic and ginger; cook 30 seconds.
- Add bok choy halves and cook, stirring, until bright green and slightly wilted, about 2 minutes.
- Return chicken and noodles to the wok. In a small bowl, whisk together remaining 1 tbsp soy sauce, chicken broth, oyster sauce, sesame oil, sugar, and white pepper. Pour over noodles and toss to combine.
- Heat through, about 1 minute. Serve garnished with green onions and sesame seeds.
Notes
For extra heat, add a drizzle of chili oil or a pinch of red pepper flakes with the garlic and ginger.
Nutrition
- Calories: 485
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 52 g
- Protein: 32 g