Chilled Udon with Teriyaki Chicken and Baby Bok Choy is well suited to lunch or dinner. Serve it as a main or a soup course. Either way, always delightful.
Chilled Udon with Teriyaki Chicken and Baby Bok Choy
Author: Diane Morgan
Recipe type: Soups and Stews
Serves: 4 servings
- salt; as needed
- 4 baby bok choy; halved, cored
- 2 pounds fresh udon noodles (or 24 ounce dried udon noodles)
- 3 green onions; sliced diagonally
- 1/2 Cup fresh red (Thai) basil (packed); thinly sliced
- 2 1/2 Cups shredded grilled teriyaki chicken
- 1 1/2 Tablespoons finely-minced ginger root
- 1/4 Cup soy sauce
- 1 1/2 Tablespoons rice vinegar
- 1 1/2 teaspoons sugar
- 2 Tablespoons Asian sesame oil
- 2 Tablespoons vegetable oil
- freshly-ground black pepper, to taste
- Bring a large pot of salted water to a boil. Have ready a medium bowl filled with ice water. Blanch the bok choy for 1 minute. Use a slotted spoon to remove the bok choy and place it immediately in the ice water. As soon as it is cool, remove and drain it thoroughly on paper towels. Cut it crosswise into 1/2-inch slices. Reserve.
- Using the same pot of boiling water, cook the fresh udon just until the water returns to a boil, about 1 minute. If using dried udon, cook until al dente, about 10 to 12 minutes. Drain the noodles in a colander and rinse under cold water until cool. Drain thoroughly.
- Combine the udon, bok choy, green onions, basil and chicken in a large bowl. Toss lightly to combine.
- Mix together the ginger root, soy sauce, vinegar, sugar, sesame and vegetable oils and pepper to taste in a 1-cup measuring Cup. Add the dressing to the udon mixture and toss to mix. Serve immediately.
Recipe by Diane Morgan, author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books)
Serving size: each serving Calories: 501 Fat: 19 g Saturated fat: 3 g Carbohydrates: 57 g Sodium: 1492 mg Fiber: 1.57 g Protein: 32 g Cholesterol: 48 mg