Dinner for 4

Chicken Udon Noodles

Name: Chicken Udon Noodles
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups unsalted chicken stock; 1 knob fresh ginger; 1 lb boneless skinless chicken breasts; 6 oz snap peas; 16 oz udon noodles; to taste kosher salt and freshly ground black pepper (optional); 2 tbsp vegetable oil; 1 1/2 tbsp water (optional); 1 tbsp honey; 1 tbsp rice vinegar; 2 tsp reduced sodium soy sauce; 1 tsp toasted sesame oil; optional garnishes: fresh cilantro

Chicken and snap peas simmer in miso broth before joining udon noodles with a tangy sesame finish.

Typical price

$11.25for 4 servings

$2.81 per serving$11.25 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: nospoonnecessary.com

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Japanese Dairy-free High-protein Budget Family Lunches Dinners Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Broth or stock$0.07/oz typical	33 oz	$2.32Typical price
Fresh ginger$0.40/oz typical	0.5 oz	$0.20Typical price
Chicken breast, boneless$3.49/lb typical	1 lb	$3.49Typical price
Fresh peas and snap peas$3.49/lb typical	0.4 lb	$1.31Typical price
Ramen and Asian noodles$0.18/oz typical	16 oz	$2.88Typical price
Total for the servings shown		$11.25

Pantry staples you likely have

Dried herbs, spices and seasoning blendsOlive and cooking oilHoney or maple syrupVinegarSoy sauceAsian sauces and pastes

Not included in the cost.

Ingredients

4 cups unsalted chicken stock
1 knob fresh ginger
1 lb boneless skinless chicken breasts
6 oz snap peas
16 oz udon noodles
to taste kosher salt and freshly ground black pepper (optional)
2 tbsp vegetable oil
1 1/2 tbsp water (optional)
1 tbsp honey
1 tbsp rice vinegar
2 tsp reduced sodium soy sauce
1 tsp toasted sesame oil
optional garnishes: fresh cilantro

Steps

Heat the chicken stock, miso, and ginger in a large pot over medium heat until steaming.
Add the chicken breasts, cover the pot, and simmer gently for 15 minutes, turning once, until they reach 165 F.
Move the chicken to a plate, discard the ginger, and shred the chicken after it rests for 5 minutes.
Add the udon noodles and snap peas to the broth, then cook according to the noodle package timing.
Stir the water, honey, rice vinegar, soy sauce, and sesame oil together in a small bowl.
Return the chicken to the pot, stir in the sauce, and simmer for 2 minutes before seasoning with salt and pepper.