Udon noodles with chicken, oyster mushrooms and green onions
4 servings
20 minutes
The chicken that is put into the soup is fried raw in a frying pan. And the chicken broth will need to be cooked in advance, and it is better to cook it from chicken bones. In addition, hard-boiled eggs can be added to the soup.
1
Heat the wok and add vegetable oil. In the hot oil, fry thinly sliced ginger, chicken, oyster mushrooms, and minced garlic. The result should be chicken and mushrooms ready to eat. The mushrooms should release juice, which must evaporate at high temperatures, and the oyster mushrooms should develop a nice brown crust, filling the kitchen with the aroma of freshly fried mushrooms.
- Vegetable oil: 50 ml
- Ginger: 50 g
- Chicken breast fillet: 400 g
- Oyster mushrooms: 200 g
- Garlic: 4 cloves
2
At this moment, add soy sauce, star anise, finely chopped sweet pepper, and thinly sliced chili pepper to the pan, mix, simmer for a minute, and pour in chicken broth. Cook the soup for five minutes.
- Soy sauce: 50 ml
- Star anise: 2 pieces
- Sweet pepper (capsicum): 1 piece
- Chili pepper: 1 piece
- Chicken broth: 2 l
3
During this time, boil udon noodles in salted water in any suitable pot.
- Udon noodles: 400 g
4
Remove the soup from the heat, squeeze lemon juice into it, add green onion stems, udon noodles, mix, and serve.
- Lemon: 1 piece
- Spring onion: 100 g
- Udon noodles: 400 g
