Udon noodles with chicken, oyster mushrooms and green onions
Course: Japanese Kitchen, Soup RecipesServings
1
servingsPrep time
20
minutesCooking time
20
minutesCalories
390
kcal
Ingredients
Anise (star anise) 2 pieces
Udon noodles 400 g
Ginger 50 g
Chicken bouillon 2 l
Garlic 4 cloves
Oyster mushrooms 200 g
Bell pepper 1 piece
Chilli 1 piece
Green onions 100 g
Chicken fillet 400 g
Soy sauce 50 ml
Lemon 1 piece
Vegetable oil 50 ml
Directions
- Preheat a wok and heat the oil in it. Fry thinly sliced ginger, thinly sliced chicken, thinly sliced oyster mushrooms and finely chopped garlic in hot oil. The result should be a state of chicken and mushrooms in which they could already be eaten without further cooking. The mushrooms need time to start releasing the juice. The juice must have time to evaporate under high temperatures, and oyster mushrooms must get a pleasant brown crust and fill the entire kitchen with the annoying aroma of freshly fried mushrooms.
- At this point, add the soy sauce, star anise, finely chopped peppers and chilli peppers, cut into thin rings, stir, simmer for a minute and pour in chicken broth. Boil the soup for five minutes.
- During this time, cook the udon noodles in salted water in a suitable saucepan.
- Remove the soup from the heat, squeeze in lemon juice, toss onion stalks, udon noodles, stir and serve.