Description
A cozy, comforting bowl of noodles with tender chicken, earthy mushrooms, and fresh bok choy in a savory sauce.
Ingredients
Scale
- 8 oz dried udon noodles
- 2 tablespoons vegetable oil
- 1 lb boneless skinless chicken thighs, sliced
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 4 heads baby bok choy, halved lengthwise
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook udon noodles according to package directions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Remove chicken and set aside.
- Add mushrooms to the skillet and cook until golden, about 4 minutes. Add garlic and ginger; cook 1 minute.
- Add bok choy cut-side down; cook until lightly charred, about 2 minutes. Stir in soy sauce, hoisin sauce, rice vinegar, sesame oil, and chicken broth. Bring to a simmer.
- Stir in cornstarch mixture; cook until sauce thickens, about 1 minute. Return chicken and noodles to skillet; toss to coat.
- Serve topped with green onions and sesame seeds.
Nutrition
- Calories: 480
- Sugar: 6 g
- Fat: 18 g
- Carbohydrates: 45 g
- Protein: 32 g