Drunken Udon Noodles with Chicken
This version of the Thai take-out favorite uses dried Udon noodles, which are easier to find than fresh rice noodles, and calls for oyster sauce to add rich, sa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Wok
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Fork
- Pot
- Colander
- Spatula
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 2 cloves Garlic, chopped
- 2 tsp Ginger (opt), grated
- 2 Tbsp Brown sugar
- 4 Tbsp Soy sauce, low-sodium
- 2 Tbsp Water
- 2 Tbsp Oyster sauce
- 2 tsp Vinegar, rice
- 1/2 tsp Sriracha (opt)
- 1 bunch Broccolini, finely chopped
- 8 oz Mushrooms, brown, sliced (look for pre-sliced)
- 6 oz Udon noodles, dried (sub dried spaghetti or linguine)
- 1 lb Chicken breasts, boneless and skinless, chopped
- 2 Eggs, whisked
- 1 Tbsp + 1 Tbsp Oil, cooking
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