Udon with Chicken and Vegetables

See full recipe on: Williams-Sonoma


1/8 tsp. granulated dashi mixed with 1 cup hot water
1 tbs. mirin
1 tbs. dark soy sauce
1 tsp. sugar
1/2 tsp. cornstarch
1/8 tsp. freshly ground white pepper
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 tsp. granulated dashi mixed with 6 cups hot water
3 tbs. dark soy sauce
2 tbs. light soy sauce
2 tbs. rice vinegar
1 tbs. sugar
1/8 tsp. freshly ground white pepper
1 tsp. salt
1 lb. udon noodles or thick rice noodles
3 cups loosely packed spinach leaves, stemmed, cut into 2-inch strips, immersed in boiling water for 1 minute, drained and squeezed dry
4 eggs
4 green onions, white and light green portions, thinly sliced on the diagonal
1 tsp. chili powder

Nutrition 4 servings

Per Serving % Daily Value
Calories 652
Fat 12g 18%
Carbs 90g 30%
Protein 42g 85%
Fiber 5g 20%
Cholesterol 335mg 111%
Sodium 1,679mg 69%


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