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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 quart(s) chicken stock |
1/2 tablespoon(s) sesame oil |
1/2 stalk(s) lemon grass |
1 tablespoon(s) ginger grated |
1/2 teaspoon(s) lemon juiced and some for stock |
1 package(s) udon noodles |
1 chicken breast cut into 1/2-3/4 inch pieces |
10 sugar snap peas |
1/2 cup(s) carrots sliced very thin |
1 scallion chopped |
1 jalapeno finely chopped, optional |
1 pinch(s) cayenne pepper optional |
Directions:
1. Bring the chicken broth to a gentle boil in a large stockpot. Add sesame oil, soy sauce, lemon grass, minced ginger, lemon juice and lemon rind. Cook for 20 minutes.
2. Add udon noodles and gently boil for 5 to 6 minutes or until the noodles are cooked. If using fresh noodles, cook for 2 to 3 minutes.
3. With a pair of tongs, gently lift udon noodles into a soup bowl. Ladle in the hot soup. Add diced chicken, carrots and snap peas. Garnish with scallions, cilantro and black and white sesame seeds.
4. Read more: /own-cristinas-big-bowl-of-love/Udon-Noodle-Bowl-Recipe#ixzz1ZMtz1vfU
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