Ingredients Jump to Instructions ↓

  1. 8 ounces udon noodles

  2. 1 carrot, peeled and cut into thin diagonal slices

  3. 1 cup frozen shelled edamame (frozen shelled soybeans)

  4. 1 cup fresh snap peas, trimmed and cut in half

  5. 1 cup broccoli

  6. 1 cup cauliflower

  7. 1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen sweet corn) Sesame oil, to taste

  8. 2 cups chicken broth

  9. 1/4 cup low sodium soy sauce

  10. 2 1/2 tablespoons mirin (Japanese rice wine)

  11. 1 piece (2 inches) fresh ginger, sliced in half

  12. 1 pound boneless chicken tenders, cut in half Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to boil, add the pasta, stir and bring back to a boil. Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli, cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in the snap peas and baby corn and continue to boil for one more minute or until the pasta is al dente. Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin, and ginger in a saucepan over medium high heat. Bring to a simmer and add the chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly ground black pepper to taste. Remove and discard the ginger pieces. Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.


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