Negi Shio Chicken Udon

Name: Negi Shio Chicken Udon
Total time: 30 min
Yield: 1 Portions
Ingredients: 🍜 1 frozen udon noodle pack; 🍗 100g chicken thigh; 🧅 1/2 leek, sliced; 🧅 Chopped green onion, as needed; 🧂 Black pepper, as needed; 1 tsp chicken stock powder; 1 tbsp sake; 🧂 1/2 tsp salt; 💧 400ml water; 1/2 tsp grated ginger

Coût $5, économiser $10

Source: Recommended by CookPal

30 Min
1 Portions
$5

Negi Shio Chicken Udon

Coût $5, économiser $10

Source: Recommended by CookPal

30 Min
1 Portions
$5

INGRÉDIENTS

Main
- 🍜 1 frozen udon noodle pack
- 🍗 100g chicken thigh
- 🧅 1/2 leek, sliced
- 🧅 Chopped green onion, as needed
- 🧂 Black pepper, as needed
Soup Base
- 1 tsp chicken stock powder
- 1 tbsp sake
- 🧂 1/2 tsp salt
- 💧 400ml water
- 1/2 tsp grated ginger

ÉTAPES

Slice the leek thinly at an angle. Cut the chicken thigh into bite-sized pieces.

In a pot, combine the soup base ingredients and bring to a boil. Add the sliced leek and chicken pieces, cover, and simmer on low heat for 10 minutes.

Add the frozen udon noodles and cook according to the package instructions. Serve in a bowl, garnish with chopped green onion, and sprinkle black pepper.

NUTRIMENTS

Par portion

🔥

350

Calories

25g
Protéines
40g
Glucides
10g
Graisses

💡 Astuces

Use fresh ginger for a more aromatic soup base.Adjust the salt and pepper to taste for personal preference.This dish can be stored in the fridge for up to 2 days; reheat gently before serving.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.