Japanese Noodle Soup

Udon noodles are a lovely fat white Japanese rice noodle. I’m still not sure how they can be all soft and fresh looking but come in packs that don’t need refrigerating. Noodle magic? They are brilliant to have on hand for a quick meal. Just add in some some soy sauce lemon and baby spinach for a deeply satisfying nutritious dinner!

Japanese noodle soup with spinach
serves 2

Ingredients:
1 chicken breast, finely sliced into ribbons
1 can of broth (vegetable or chicken)
2 tablespoons soy sauce
1 packet udon noodles (7oz or 200g)
1 packet baby spinach leaves or 1 small bunch english spinach
lemon juice

Directions:
(Do directions 1. and 2. simultaneously)
1. Boil water. Cook noodles according to package directions. Drain.
2. Bring 1 can of broth to the boil in a medium saucepan. Add chicken and simmer for 1-2 minutes or until cooked. Scoop out chicken with a slotted spoon and divide between 2 bowls.



Return broth to the heat and add noodles.
Add soy and spinach. Stir to break up the noodles and let the spinach wilt. You might need to add the spinach in batches. Don’t worry it will fit in as it wilts.


Add 1 tablespoon lemon juice, stir and taste. Keep adding lemon until it tastes fresh and zesty. Pour soup over the chicken and serve hot.

Serve with fried rice and create an Asian Inspired meal!

Chicken with Noodles and Basil

Our home loooooooves Asian cuisine and anything Asian inspired with every day ingredients I attempt to make! This recipe here is a winner! It is savory and healthy, and is good as a meal, but could also be a side dish. And the best part? It uses a lot of ingredients you may already own! So... give it a try!

Ingredients
1 tbs sesame oil
1 - 2 large skinless boneless chicken breast halves, Chopped into little pieces
1 tbs soy sauce
1 tbs honey
10 oz thick or medium ready-to-use udon noodles
handful of fresh basil leaves, torn (I've also used dried basil, and it's ok)



Directions
Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.
Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
When ready to serve, stir in the basil. Serve immediately.



Feeds about 2 (though the recipe says 4) but it depends on how much noodles you make.



Using chopsticks is a cute touch! ;) Enjoy!