One-Pot Chicken & Udon Noodles
A one-pot meal featuring tender chicken, chewy udon noodles, mushrooms, and bok choy tossed in a savory soy-miso sauce. Garnished with sesame seeds for crunch.
Ingredients
- Chopped Chicken Breast
- 454 g Fresh Udon Noodles (Previously Frozen)
- 227 g Cremini Mushrooms
- 425 g Baby Bok Choy
- 118 ml Asian-Style Sautéed Aromatics
- 78.9 ml Soy-Miso Sauce
- 14.8 ml Sambal Oelek
- 14.8 ml Sesame Oil
- 56.7 g Sliced Roasted Red Peppers
- 4.93 ml Black & White Sesame Seeds
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 128 mg
- Iron: 1.56 mg
- Magnesium: 58.8 mg
- Phosphorus: 353 mg
- Potassium: 931 mg
- Zinc: 1.63 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Chopped Chicken Breast
- 454 g Fresh Udon Noodles (Previously Frozen)
- 227 g Cremini Mushrooms
- 425 g Baby Bok Choy
- 118 ml Asian-Style Sautéed Aromatics
- 78.9 ml Soy-Miso Sauce
- 14.8 ml Sambal Oelek
- 14.8 ml Sesame Oil
- 56.7 g Sliced Roasted Red Peppers
- 4.93 ml Black & White Sesame Seeds
Let's Cook
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Step 1.
Remove the fresh udon noodles from the freezer and let them thaw at room temperature while you prepare the other ingredients. Slice the cremini mushrooms. Trim the baby bok choy and cut it into bite-sized pieces. Cut the chopped chicken breast into bite-sized pieces if needed.
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Step 2.
Heat a large pot or Dutch oven over medium-high heat. Add the sesame oil and swirl to coat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
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Step 3.
In the same pot, add the sliced cremini mushrooms and cook over medium-high heat, stirring occasionally, until they release their liquid and start to brown, about 4-5 minutes. Add the Asian-style sautéed aromatics and cook for 1 minute until fragrant.
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Step 4.
Add the baby bok choy and sliced roasted red peppers to the pot. Cook, stirring, until the bok choy wilts, about 2-3 minutes.
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Step 5.
Add the thawed udon noodles, soy-miso sauce, and sambal oelek to the pot. Toss everything together with tongs until the noodles are well coated and heated through, about 2-3 minutes.
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Step 6.
Return the cooked chicken to the pot and toss to combine. Cook for another minute until everything is hot. Divide among bowls and garnish with black and white sesame seeds.