Kid Approved Chicken Udon Noodles
Author: Paula Schuck - Thrifty Momma's Tips
Recipe type: Dinner
Serves: 5-6 servings
- Two boneless skinless chicken breasts
- Olive oil
- (All my ingredients are chosen for the low sodium content because I am striving to eat heart healthy due to high blood pressure.)
- ¼ cup of Hoisin sauce (there are many brands at the grocery store choose the one with the least amount of salt and preservatives)
- 2-3 tablespoons of soya sauce
- 3 cloves of garlic
- 1 tablespoon of ground ginger (we used fresh)
- 1/ 2 cup of chicken broth - low sodium only
- One package of fresh mushrooms (sliced thin)
- One big package of udon noodles (four servings minimum)
- One bunch of green onions
- Boil udon noodles.
- Brown the chicken breasts in a skillet with one tablespoon of olive oil. Remove and slice into chunks.
- Add mushrooms to the skillet. Continue to brown with the chicken keeping close eye on the recipe so it doesn't burn.
- Grate the garlic and the ginger and add to the dish.
- Add the ½ cup of low sodium chicken broth. I have found a very low sodium Campbell's chicken broth that I love lately.
- Remove udon noodles from water when they are sufficiently cooked, drain.
- Add the noodles to the entire mixture and then add the hoisin, and the soya and stir it up.
- Chop the green onions and add to the top of each dish as garnish. (leave off for kids if they do not like these)
- Serve and enjoy. Although this indicates it takes close to an hour to make it takes a lot less time when the kids are helping and working with you in the kitchen.
Recipe by Thrifty Mommas Tips at https://www.thriftymommastips.com/kid-approved-chicken-udon-noodles-cooking-with-kids/