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Chicken udon
Also known as うどん · tori udon · chicken udon noodles · udon with chicken
Thick, slippery wheat noodles in a clear dashi broth with chicken and scallion. Gentle, warming, slurped by design.
Typical serving
480 kcal
usually 370–610 kcal
 Protein | 26 g |
|---|---|
 Carbs | 72 g |
 Fat | 10 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- dashi — the instant powder is fine and is what most kitchens use
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gudon noodles — dried; or 400g of the frozen ones, which are better
- 250gchicken thighs
- 2eggs
- 900mldashi
- 3 tbspsoy sauce
- 1 tspsugar
- 1 tsprice vinegar
- 3spring onions
- 150gpak choi or spinach
- to tastechilli flakes
Method
5 steps
boil · 9mEggs into boiling water for six and a half minutes, then straight into cold water and peeled once they are cool enough to hold.
chop · 5mChicken into bite-sized pieces, spring onions cut fine, greens separated into leaves.
simmer · 15mDashi with the soy, sugar and vinegar brought to a bare tremble, chicken in, and held there until it is cooked right through with no pink at the centre of the thickest piece. It must never boil hard — a rolling boil makes the broth cloudy and the chicken tight.
- boil · 10m
Noodles cooked in a separate pan of plenty of unsalted water, then rinsed under the cold tap and drained. Cooked in the broth they would thicken it to gruel, and rinsing is what takes the slime off.
finish · 4mGreens dropped into the hot broth for a minute, noodles into the bowls, broth and chicken over, halved egg, spring onion and chilli on top.
Worth knowing
Udon’s chew — koshi — is judged like pasta’s al dente, and the best shops in Japan still knead the dough by treading it underfoot.
More from the East Asian kitchen
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