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!
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!