Name: Sesame Chicken with Udon Noodles
Yield: 4
Ingredients: Chicken Thigh; Morton Iodized Salt & Black Pepper; Wan Ja Shan Soy Sauce; SIGNATURE SELECTS Honey, Raw, Wildflower; Kikkoman Rice Vinegar; Lee Kum Kee Hoisin Sauce, Lemongrass Chili Flavored; Dynasty Sesame Oil, Premium, Hot; Nongshim Tempura Udon Noodle Bowl; Talking Rain AQA Water, 9.5 pH; C&H Premium Pure Cane Light Brown Sugar; Nagatanien Seasoning for Rice Soup; Badia Spices Red Pepper, Crushed; Boskovich Green Onions

Season the chicken thighs with salt, black pepper, and some sesame oil. (The salt content is lower because the soy sauce has plenty of it).

Grab 2 bowls, one for the chicken sauce, and one for the noodle sauce. For the chicken, add soy sauce, rice vinegar, Hoisin sauce, and sesame oil and mix.

For the noodles, Add soy sauce, water, brown sugar, splash of rice vinegar, red pepper flakes, and mix. Thinly slice a green onion, saving the end green for garnish.

Preheat a pan to medium heat. Add oil to the pan, followed by the chicken. Cook for 6 minutes on each side and set aside.

Lower the heat and add the sauce for the chicken. Whisk to get the flavor from the bottom of the pan off. Cook until the sauce thickens.

Before adding the chicken, add the honey and whisk. Next, add the chicken and spoon the sauce over the chicken until it starts sticking to it. Set aside to rest.

Preheat a seperate pan. Add a TBSP of oil and the white part of the sliced green onions. Sautee for 2 minutes and add the sauce for the noodles.

Cook for 2-3 minutes until the sauce thickens. Then add cooked Udon noodles. Toss the noodles to coat with the sauce.

Plate it up with the noodles and then the chicken on top, and garnish with green onions and enjoy.

Sesame Chicken with Udon Noodles

Serves 2

20 mins total

What you need

How to make