Chicken Udon
March 3, 2013
Chicken Udon
Haru
Chicken Udon
Whether you're battling the weather or simply feel like staying in, Haru's chicken udon will keep you toasty-warm and out of the gritty snow. This quick recipe by New York City's favorite sushi and sake spot feeds up to four and all ingredients can be purchased for $20 at your local grocer.
4
Servings
442
Calories Per Serving
Deliver Ingredients
Ingredients
- 5 1/2 Cups low-sodium chicken stock
- 2 Tablespoons soy sauce or tamari
- 2 Tablespoons mirin
- 8 Ounces boneless chicken breast, cut into slivers
- 4 medium-sized shiitake mushrooms, sliced
- One 9-ounce package dried or frozen udon noodles
- 4 handfuls of baby or regular spinach, stemmed
- 1 Tablespoon hot sesame oil
- 2 scallions, julienned into 2-inch pieces, for garnish
Directions
In a medium-sized saucepan, combine the stock, soy sauce, and mirin and bring to a boil over high heat. Reduce the heat to a simmer and add the chicken and shiitake mushrooms. Simmer until chicken is cooked through, for 4-5 minutes.
Meanwhile, bring a medium-sized pot of water to a boil. Add the noodles and cook according to the package directions. Drain and split evenly among 4 bowls.
Add the hot broth, chicken, mushrooms, and spinach to each bowl. Add the sesame oil and garnish with scallions. Serve immediately.
Nutritional Facts
Total Fat
12g
18%
Sugar
3g
N/A
Saturated Fat
3g
14%
Cholesterol
36mg
12%
Protein
28g
56%
Carbs
54g
18%
Vitamin A
31µg
3%
Vitamin B12
0.5µg
8.7%
Vitamin B6
0.5mg
26.3%
Vitamin C
1mg
2%
Vitamin D
0.3µg
0.1%
Vitamin E
0.3mg
1.7%
Vitamin K
19µg
23%
Calcium
40mg
4%
Fiber
3g
12%
Folate (food)
26µg
N/A
Folate equivalent (total)
26µg
6%
Iron
2mg
13%
Magnesium
66mg
17%
Monounsaturated
5g
N/A
Niacin (B3)
13mg
63%
Phosphorus
365mg
52%
Polyunsaturated
3g
N/A
Potassium
693mg
20%
Riboflavin (B2)
0.3mg
15.7%
Sodium
584mg
24%
Thiamin (B1)
0.1mg
6.9%
Zinc
2mg
14%