Udon is a Japanese dish but is very popular in Vietnam with many unique variations. Today, TasteVN will head to the kitchen to share with you 2 ways to cook delicious chicken udon and kimchi!
1. Chicken udon with miso sauce
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Preparation
30 minutes
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Difficulty
Medium
Ingredients for Chicken udon with miso sauce For 1 person
Vegetable oil 30 ml Miso soy sauce 75 ml Coriander 1 cup Chicken breast 400 gr Sesame oil 5 ml Udon noodles 1 pack Peas 180 gr Salt a little Honey 15 ml Rice vinegar 15 ml Green onions 4 stalks Ginger a little (sliced)
How to choose fresh ingredients
How to choose fresh chicken breast
- To choose good chicken breast, select a piece with white skin as this indicates it is from a mature chicken, resulting in firmer and tastier meat. When you press on the meat, it should be elastic, not soft and mushy.
- You should avoid choosing pieces with many white stripes; the more stripes there are, the less fat and protein it has, making it harder for the meat to absorb spices when cooked.
How to choose fresh, sweet green peas
- To select fresh green peas, you need to choose peas with shiny pods, and you should always hear a crisp sound when breaking the stem. Avoid choosing green peas with rough pods as those may have poor quality seeds or be shriveled.
- After purchasing green peas, you should store them whole in a sealed bag in the refrigerator if not using immediately. When you need to use them, just take them out, shell them, and prepare them. With this storage method, you can keep the peas for about 5-6 days.
Note: Miso soy sauce is a common seasoning and food for Japanese people, very similar to soy sauce for Vietnamese people. You can buy miso soy sauce at supermarkets or stores selling Japanese ingredients and food.
How to prepare Chicken Udon Noodles with Miso Sauce
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Prepare and boil the chicken breast
Wash the chicken breast with water, then rub salt evenly over the piece of chicken and rinse with clean water to remove the fishy smell. Let it drain or use a clean towel to dry.
Put a pot on the stove, add about 300ml of filtered water, a few slices of ginger, a few stalks of green onions, and 75ml of miso soy sauce, and bring to a boil. Then, add the chicken breast, cover the pot, and boil for about 15 – 20 minutes on low heat.
Remove the chicken breast, while also taking out the ginger and green onions (keep the broth), and cut the chicken breast into bite-sized pieces.
Tips for preparing chicken breast to eliminate odor:
- After rubbing with salt, you can use a mixture of rice wine and sliced ginger, mash it and rub it all over the chicken breast again to help eliminate any odors and dirt. Rinse well and let it drain.
- Additionally, you can also add lemon to the water and soak the chicken breast for 15 – 20 minutes. After that, take it out, rinse with cold water, and let it drain.
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Cooking the udon broth
Add the peas to the broth pot, boil for about 2 – 3 minutes, then remove the peas and place them in a bowl with 1/2 teaspoon of salt, and mix well.
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Cooking the udon
Add the udon noodles to the broth pot, blanch the noodles for 5 minutes until they expand, then remove them.
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Preparing the chicken marinade
In a bowl, combine 30ml of vegetable oil, 15ml of honey, 10ml of miso soy sauce, 15ml of rice vinegar, and 5ml of sesame oil, and mix well.
Add 1/2 of the marinade to the bowl with the chicken breast and mix well.
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Final product
The udon dish is colorful and rich in flavor with a sweet broth blended with the crunchiness of the peas and the sweetness of the chicken, along with the distinctive aroma of miso, creating a wonderful dish.
2. Kimchi Udon Noodles
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Preparation
30 minutes
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Difficulty
Medium
Ingredients for Kimchi Udon Noodles Serves 2
Udon noodles 120 gr Pork belly 40 gr Green onions 1 stalk Onion 1 bulb Fresh shiitake mushrooms 10 gr Mustard greens 30 gr Enoki mushrooms 30 gr Kimchi 30 gr Minced garlic 10 gr Chili powder 30 gr Dried bonito flakes 10 gr (smoked tuna and dry salted) Kombu seaweed 5 gr Chicken egg 1 Sugar 15 gr Soy sauce 1 tablespoon
How to choose fresh and delicious ingredients:
How to choose good pork
- First, you must choose fresh meat. The color of good meat is bright pink, not too red and not too pale. Pork that is pale, greenish, and has a foul smell is spoiled, and you should not choose this type of meat.
- Pork that is firm and has high elasticity is good meat. You can test it by pressing your finger into the meat; if it bounces back immediately, is not slimy, and does not leak water or liquid, then it is good.
- You should choose pork with a balance of lean meat and fat so that your dish is not dry and not too greasy from excessive fat.
How to choose fresh and delicious shiitake mushrooms
- Good shiitake mushrooms will have a moderate size, not too big or too small.
- Good mushrooms usually have tightly curled caps, with a natural light brown color, not too dark.
How to choose good enoki mushrooms
- Choose mushrooms that are still fresh, not bruised, with intact roots that are not opened. The mushroom bag should not show any leaking water, indicating they are good mushrooms.
- You should not choose mushrooms that have spots on the stems or are turning yellow, as these mushrooms are contaminated and could affect health.
- Pay attention to the expiration date (if buying mushrooms packaged in plastic bags); when mushrooms are past their expiration, you should absolutely not use them as they can cause food poisoning.
- You should also buy mushrooms from reputable sources to ensure health.
Note:
Kombu seaweed, katsuoboshi fish flakes, and mirin can be bought at stores selling Japanese food and ingredients!
See more how to make napa cabbage kimchi at home from TasteVN.
How to make Kimchi Udon Noodles
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Prepare the ingredients
Wash and slice the green onions, onion, mushrooms, and pork into bite-sized pieces.
Tip:
After purchasing the pork, you should wash it thoroughly with diluted saltwater to remove any dirt and eliminate the odor!
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Cook the udon broth
Add about 200ml of water to a pot and bring to a boil, then add kombu seaweed and katsuoboshi bonito flakes and boil for 5 minutes. After that, add the mirin soy sauce.
Use a strainer to extract the broth.
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Blanch the udon noodles
Put a pot of water on the stove, once the water is boiling, add the udon noodles and blanch for 13 minutes, then remove and drain.
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Completion
Place the clay pot on the stove, add the broth and bring to a boil, then continue to add 1 tablespoon of minced garlic and 2 tablespoons of chili powder, stirring well.
Add udon noodles, pork belly, and kimchi mushrooms, and boil for 2 minutes. Add onion, shiitake mushrooms, kimchi mushrooms, water spinach, and crack 1 egg into the pot, cooking for an additional 2 minutes to complete.
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Final Product
The udon noodles are soft, with creamy eggs combined with the spicy flavor of kimchi, and the rich taste of soy sauce blended with the sweet broth, creating a nutritious meal for the family.
See more:
With 2 ways to cook Udon noodles with chicken in miso sauce and kimchi rich in Japanese flavor, it will surely be a favorite dish for the whole family. Wishing you success with TasteVN’s recipe!
*The recipe and images are referenced from the YouTube channel Feedy Delicious Dishes and What to Buy Where?
