Spicy Udon Noodles with Lots of Vegetables

Spicy Udon Noodles with Lots of Vegetables

A miso-simmered udon noodle dish with lots of ground chicken and vegetables. The secret ingredients are doubanjiang and sugar. It's spicy and a little sweet at the same time. Please try this when you want to eat a lot of vegetables with your udon noodles... I like this hot udon dish even when the weather is hot.

Ingredients: 2 servings

Udon noodles (frozen)
2 packs
Ground chicken
100 to 150 g
Vegetables (Chinese cabbage, shiitake mushrooms, etc.)
a generous amount
Dashi stock
700 ml
60 g
a small amount
1 tablespoon
2 tablespoons
Ginger (finely chopped)
1 piece
Green onion or scallion
To taste
As needed


1. Grind up chicken thigh meat in a food processor. Stir fry the ground chicken with the chopped ginger until the meat is transparent. Add the miso and doubanjiang and stir fry well.
2. Add the sake and sugar, plus the katakuriko dissolved in a little water.
3. Put the dashi stock, Chinese cabbage, shiitake mushrooms or whatever other vegetables you are using into a separate pan. When the vegetables are cooked through, add the frozen udon noodles.
4. Add the meat-miso mixture you made in Step 2 to the pan. Simmer until the flavors have blended and it's done. Serve topped with chopped green onions.
5. Delicious served with burdock root onigiri (rice balls).

Story Behind this Recipe

I love udon dishes, but usually they don't include vegetables.
You can eat a lot of vegetables with the udon though if you simmer it with miso. Add an egg at the end to make it really nutritious.