Microwave yaki udon with chicken
Thick, chewy udon noodles tossed with chicken and cabbage in a savory soy glaze, a Japanese noodle dinner from the microwave in about ten minutes.
- 12 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.85 a serving
- 380 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- 1 cup coleslaw mix
- 1 udon noodle, one 7 oz shelf-stable pack
- ¾ cup canned chicken breast, drained
- 1 tsp mirin
- 1 tsp sesame oil
- ½ tsp sesame seeds (optional)
- 1 green onion, torn into small pieces (optional)
From your pantry
- 2 tbsp water
- 1 tbsp soy sauce
Each serving has about 380 calories, 27 g protein, 51 g carbs and 7 g fat, and costs about $2.85 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the coleslaw mix and water in a large microwave-safe bowl, cover with a plate, and microwave 2 minutes until .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 2 min
the udon under warm running water to loosen the strands, then add it to the bowl.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Dolly’s tip: Shelf-stable udon comes packed in a tight block. Warm water lets the strands separate without breaking.Add the chicken, soy sauce, mirin and sesame oil and with the fork until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Cover and microwave 2 minutes, toss, then microwave 1 minute more, until the noodles are hot and glossy.
Timer: 2 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Sprinkle with the sesame seeds and green onion and eat right away.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
