Ginger Chicken Udon with Spinach and Mushrooms

Recipe created by SheKnows on Feb 9, 2011
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Prep: 5 min
Cook Time: 15 min
Total: 20 min
Serving: 4 Servings

Take your traditional chicken soup and add some Asian ingredients to it, like Udon noodles and ginger, to make this light yet hearty international comfort food.

Ingredients

8 ounces udon noodles
1 tablespoon vegetable oil
8 ounces sliced mushrooms
salt
2 cans reduced sodium chicken broth (14-ounces each)
3 tablespoons minced peeled fresh ginger
1 pound chicken tenders, sliced diagonally 1/2-inch thick
5 ounces baby spinach
1/2 teaspoon Asian sesame oil, or to taste
2 scallions, sliced thin

Directions

Cook the udon according to package directions; drain, and rinse with cold water and drain again.
In the meantime, place the oil in a medium sauté pan over medium heat. Once the oil begins to shimmer, add the mushrooms and a sprinkle of salt and cook for 5 minutes stirring frequently.
Stir in the chicken broth and the ginger and cook for 3 minutes before adding the chicken and cooking at a low simmer for 3 minutes.
Add the spinach and stir until wilted, then season with a few sprinkles of salt.
Stir in the sesame oil and scallions, and then serve the soup immediately ladled over the noodles in bowls.