鶏肉と白菜の旨味スープが身体に沁みわたる鶏煮込みうどん

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without sweetness.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

Remove the skin from the chicken and cut it into four pieces. Shave off the tender leaves of the napa cabbage for garnish and cut the white part into thin strips about 2-3 mm wide. Divide the long green onion into white and green parts and slice them thinly.

In a pot, add water and the chicken, bring to a boil and skim off the scum.

Add the stem parts of the napa cabbage and the white parts of the green onion to the pot from step 2 and simmer on low medium heat for 10 minutes.

Remove the chicken once, chop it finely, and return it to the pot from step 3. Simmer for another 10 minutes on low medium heat.

Season with doubanjiang and salt, then add the green parts of the green onion and the leaves of the napa cabbage, and simmer for 2-3 minutes.

Serve the boiled udon in a bowl and pour the soup from step 5 generously over it.

Cooking Techniques

Spice Level:

Allergens