Nabeyaki Udon Noodles

By MiNDFOOD

Nabeyaki Udon Noodles
This authentic Japanese soup is the perfect winter-weather pick-me-up. Use leftover cooked chicken for a hearty dish that’s ready in under 20 minutes.

Nabeyaki udon is an udon soup cooked and served in individual clay pots. It is the clay pot (nabe) that gives this soup its name—Nabeyaki. This Nabeyaki Udon Noodles recipe is made with vegetables, mushrooms and chicken all braised with chewy udon noodles in dashi stock. Topped with chives to serve.

Nabeyaki Udon Noodles Recipe

Serves 4

Ingredients:

1kg flat udon noodles
1 leek, sliced diagonally
1 carrot, sliced diagonally
40g shiitake mushrooms
160g mushrooms, of your choice
1.4 litres dashi stock (Japanese sea stock)
200g cooked chicken, diced
½ bunch spinach
⅓ bunch chives, chopped

Method:

Boil udon noodles according to packet instructions.

Add leek, carrot and mushrooms to dashi stock in a large pot and heat gently until vegetables are almost cooked through.

Add chicken and heat through. Add noodles and braise for 1-2 minutes.

After 2 minutes add spinach. Stir and turn off heat.

Before serving, garnish with chopped chives. Serve hot.

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