Nothing warms us up like a hearty bowl of soup! Udon noodles is a thick wheat flour noodle from Japan, and we love it's chewy texture! We're sure you will enjoy this as much as we do!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Baby Bok Choy
Chinese Five Spice
Teriyaki Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Chicken Broth Concentrate
Prep: Wash and dry all produce. Thinly slice the bok choy and green onions. Mince or grate the garlic. Peel, then mince 1 tbsp ginger (double for 4 people.) Roughly chop the cilantro.
Cook the veggies: Heat a large pot over medium-high heat. Add a drizzle of oil, then carrots and green onions. Cook, stirring occasionally, until softened, 4-5 min. Add the garlic, ginger, cinnamon stick, broth concentrate(s) and 31/4 cups water (double for 4 people). Bring up to a boil, then reduce the heat to medium-low. Simmer until carrots are tender, 4-5 min.
Cook the chicken: Meanwhile, pat the chicken dry with paper towels, then season with the Chinese five spice and a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until chicken is cooked through, 4-6 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Add the bok choy and noodles to the soup. Cook until the noodles are tender, 2-3 min. Stir in the teriyaki sauce.
Finish and serve: Thinly slice the chicken. Remove the cinnamon stick from the soup. Divide your soup and noodles into bowls. Top with the chicken and sprinkle with cilantro. Enjoy!