Effortless Teriyaki Chicken Noodle (Print Version)
# Ingredients:
01 -
1/4 cup mirin (sweet rice wine).
02 -
1 cup low-sodium soy sauce.
03 -
2 teaspoons minced garlic.
04 -
3 tablespoons grapeseed oil.
05 -
1 1/2 pounds skinless, boneless chicken thighs.
06 -
1 tablespoon grated fresh ginger.
07 -
14 ounces udon noodles (instant).
08 -
1/4 cup tightly packed light brown sugar.
09 -
1 cup sliced baby bella mushrooms.
10 -
4 scallions, chopped (separate white and green).
11 -
3 bunches baby bok choy, leaves pulled apart.
12 -
6 cups chicken stock (low-sodium).
# Instructions:
01 -
Combine soy sauce, brown sugar, garlic, mirin, and ginger in a mixing bowl. Add chicken, coat thoroughly, and chill in the fridge for 20-60 minutes.
02 -
Follow the package instructions to cook the udon noodles. Once done, drain them and keep them aside.
03 -
Clean the bok choy leaves, slice mushrooms, and chop scallions while keeping the white and green sections separate.
04 -
Take chicken out of the marinade while keeping about 1/4 cup of the liquid. Heat 2 tablespoons of oil in a pan and cook chicken over medium-high heat until evenly browned, about 4-5 minutes per side. Let it cool and then shred.
05 -
In the same dish, cook the white parts of scallions with 1 tablespoon of oil. Pour in the reserved marinade, letting it thicken. Slowly stir in chicken broth and bring it all to a rolling boil.
06 -
Lower the heat and add shredded chicken, mushrooms, and bok choy to the hot broth. Cover it up and let it softly simmer for 3-5 minutes until the veggies soften.
07 -
Toss in your cooked noodles, mix well, and then ladle the soup into bowls. Sprinkle the green scallion pieces on top before serving warm.
# Notes:
01 -
This warm bowl of Teriyaki Noodle Soup blends comforting flavors with an Asian twist. It's perfect for cooler weather or when you're in the mood for something hearty.
02 -
Keep leftovers in the fridge for up to 4 days or freeze them for as long as 3 months. Reheat slowly so the noodles and veggies stay just right.