Hoisin Garlic Chicken over Udon Noodles

 

Hoisin Garlic Chicken Over Udon Noodles

In need of a pantry meal that will not break the bank nor the clock?  I have just the meal for you.  Let's get to this thirty minute meal loaded with Asian flavors, chicken, onions, poached eggs and served over Udon noodles, shall we?  Tips and options* will follow along the way, by-the-way.  

This dish easily feeds two, but can feed up to four. 

Ingredients

1 package 4 - 6 boneless skinless chicken thighs

1 large or 2 small/medium onions, chopped into bite-sized cubes

2 tablespoons diced garlic

4 tablespoons Soy Sauce (low sodium, if you want)

1/2 cup + 3 tablespoons Hoisin sauce

four scallion greens, chopped on a bias

4+ eggs to poach

Udon noodles

4 tablespoons toasted sesame oil + a drizzle

1/4 cup corn starch (to coat the chicken with)

*Carrots sliced at a bias, halved bok choy and your favorite veggies could be added to this.  I used what I had on hand in my frig and pantry.

Don't stress, but the prep is the hardest part of the entire meal, and it should not take you longer than fifteen minutes, tops. Boiling the noodles and the cooking part is swift and fun!  Let's get to it.  

Add the toasted sesame oil to a wok or high sided skillet over medium-high heat.  My stove top's burners get twice as hot as the settings, so go with however your stove top is.  If you are using gas, go with medium-high. Add the garlic immediately and stir around until aromatic. Do not let it brown.  Move the garlic aside and add the corn starch coated chicken bites. Let it cook about three minutes per side. Add the soy sauce and stir well to coat the chicken. *If need be, add a little more oil, vegetable oil or sesame oil, whatever has a safe high heat point.  

Meanwhile, add about four quarts of water in a pot over high heat. Do not salt the water like you would Italian pasta. 

Continuing with the chicken, add the onions and stir vigorously.  You do not want limp onions, just not too freshly crisp, either.  Add the hoisin sauce and stir to coat everything. Reduce the heat to medium and let all the flavors to marry. Just keep an eye on it and stir to keep from too much burning. Some burning is good as it adds a totally flavorful char taste. 

 

When the water gets to a roiling boil, add the udon noodles and stir so it does not stick. Udon cooks much faster than Italian pasta. Keep an eye on it. I have learned that it is much better to remove the cooked udon or ramen with a utensil rather than drain and plate or bowl from a colander. 

I also add a little drizzle of toasted sesame oil to the bottom of the bowls for extra flavor. 

Now for the eggs.  You cannot serve udon or ramen without eggs, stirred or whole.  I used a ladle to poach the eggs. I drizzle sesame oil to the ladle for each egg and lowered the ladle into the hot water AFTER the udon had been removed, and when the egg whites turned white, I allowed some hot water into the ladle, then, after a few seconds, turned the ladle to allow the egg to slip into and finish in the boiling water. Add one or two eggs per bowl. *Tip:  add garlic powder and/or a couple of tablespoons of soy sauce to the water to flavor the eggs, if you like.  

 To serve, split the udon between two-to-four bowls. Add hefty scoops of the chicken atop the udon noodles. Drizzle with a little soy sauce, if desired. I do. I like it. Finally, add some of scallion greens as delicious garnishment.  👼

A photo essay......