Chicken Noodle Teriyaki (Print Version)
# Ingredients:
01 -
1/4 cup mirin, a sweet rice wine.
02 -
1 tablespoon grated fresh ginger.
03 -
1/4 cup light brown sugar, packed tight.
04 -
1 cup soy sauce, reduced-sodium.
05 -
2 teaspoons minced garlic.
06 -
14 ounces of instant udon noodles.
07 -
6 cups chicken broth, low in sodium.
08 -
1 1/2 pounds skinless and boneless chicken thighs.
09 -
3 bunches of baby bok choy, leaves pulled apart.
10 -
1 cup of baby bella mushrooms, sliced thin.
11 -
4 scallions, cut up and split into two parts.
12 -
3 tablespoons of grapeseed oil.
# Instructions:
01 -
Combine ginger, garlic, mirin, soy sauce, and sugar in a mixing bowl. Toss chicken in the mix until coated, then cover and chill for 20-60 minutes.
02 -
Follow noodle package details to cook the udon. Once ready, rinse, drain, and leave them aside.
03 -
Slice mushrooms, rinse bok choy, and chop scallions while keeping green and white parts separate.
04 -
Take the chicken out, keeping 1/4 cup of its marinade. Sear chicken for 4-5 minutes on each side in 2 tablespoons of oil using medium-high heat. Let cool before shredding.
05 -
Sauté the white scallion portion in 1 tablespoon oil. Stir in marinade and let it thicken a little before pouring in broth. Simmer until boiling.
06 -
Toss shredded chicken, the bok choy, and mushrooms into the boiling broth. Cover and cook until veggies soften, about 3-5 minutes.
07 -
Add noodles to the soup. Serve it up in bowls, topped with the green scallion slices, and enjoy while it’s hot.
# Notes:
01 -
With warm, rich flavors and comforting ingredients, this Teriyaki Chicken Noodle Bowl is a treat for chilly evenings or hearty cravings.
02 -
Keep leftovers in the fridge for up to 4 days or freeze for 3 months. Warm up slowly so the noodles and veggies stay just right.