Soy Milk Chicken Udon
Inspired by Japanese Tori Paitan ramen and Chinese Mala flavours - this creamy, spicy and umami-packed udon is made with soy milk and chicken stock. Topped with shredded chicken and a dollop of doubanjiang (fermented broad bean paste), this bowl brings heat, comfort and a whole lot of flavour. A Japanese udon base with Chinese Mala/doubanjiang flavours.
🍳 Cook: 30 min
Ingredients
| 80 g | chicken breast | |
| 100 ml | chicken stock | |
| 200 ml | unsweetened soy milk | |
| 1 tbsp | 15 ml | smooth peanut butter |
| — | udon noodles | |
| 1 tsp | 5 ml | doubanjiang |
| 1 tsp | 5 ml | garlic oil |
| 1 tsp | 5 ml | chilli oil |
Instructions
- Prepare the chicken first by boiling it in a pot of chicken stock.
- Once cooked, remove it from the pot. Once cooled slightly, shred it into thin strips.
- For the broth, add soy milk to the pot with the chicken stock. Stir in peanut butter and mix until smooth and thickened. Heat gently - don't bring it to a boil.
- In a separate pot, prepare udon noodles according to their packet instructions. Drain and place into a serving bowl.
- Pour in the soy milk broth through a sieve into the bowl with udon for a smooth finish.
- Top it off with shredded chicken, doubanjiang, garlic oil and chilli oil.