Japanese udon, or thick wheat flour noodles, have a silky, tender bite when cooked. They are available either dried or vacuum-packed fresh in the refrigerator section of specialty grocers.
Servings: Serves 4–5
Ingredients 2 quarts organic chicken stock, homemade or commercial1/2 Tbsp. sesame oil3 Tbsp. soy sauce1/2 stalk lemon grass1 Tbsp. ginger, grated1/2 lemon, juiced, plus a few pieces of the rind for stock1 package udon noodles1 cooked chicken breast, cut into 1/2–3/4-inch pieces10 sugar snap peas1/2 cup carrots, sliced into very thin 3??? pieces1 scallion, choppedBlack and white sesame seeds for garnish1 Tbsp. cilantro, chopped1 jalapeño, chopped fine (optional)Pinch of cayenne pepper (optional)
Bring the chicken broth to a gentle boil in a large stockpot. Add sesame oil, soy sauce, lemon grass, minced ginger, lemon juice and lemon rind. Cook for 20 minutes.
Add udon noodles and gently boil for 5 to 6 minutes or until the noodles are cooked. If using fresh noodles, cook for 2 to 3 minutes.
With a pair of tongs, gently lift udon noodles into a soup bowl. Ladle in the hot soup. Add diced chicken, carrots and snap peas. Garnish with scallions, cilantro and black and white sesame seeds.
For an extra bit of spice, add a pinch of cayenne pepper and a sprinkle of jalape??o with each serving.
Prep Time: 10 minutes
Inactive Prep Time: 5 minutes
Cook Time: 5 minutes
This recipe may appear slightly modified from what you've seen on television.