Monday, September 6, 2021



I just fell crazy with these Udon noodles. they're sweet, spicy, and full of chicken and mushrooms. Now i do know a number of you do not like mushrooms, so replace them with broccoli and that they are going to be even as delicious.


16 ounces of fresh udon noodles

1 tablespoon vegetable oil

3/4 pound boneless, skinless pigeon breast , dig small pieces

4 slices of white mushrooms

3 green onions, chopped


1 tablespoon vegetable oil

1/3 cup low sodium soy

1 tablespoon black soy

1 tablespoon sriracha sauce

1/4 cup duck sauce

2 cloves garlic, chopped

1 teaspoon fresh grated ginger

1/2 cup low-sodium chicken broth

enough black pepper


1.Cook the noodles: Boil the udon noodles in boiling water for about 1 to 2 minutes or, if using dry noodles, cook consistent with package directions. Drain well and rinse immediately with cold water. Set aside.

2.Prepare the sauce: add all the sauce ingredients to a bowl and blend well.

3.Stir-fry: Heat vegetable oil during a wok or large skillet. Add the chicken pieces and cook until the chicken is not any longer pink and beginning to brown a touch . Add the mushrooms and cook for a couple of more minutes until the mushrooms start to brown.

4.Finish the dish: add the prepared udon noodles and sauce to the pan, mix everything well and cook until the noodles are heated through.