What’s better than oodles of udon noodles? This is the kind of dinner that will make you feel warm and cozy from your head to your toes. Homey, pleasant and saucy, the only thing better than the way this one-pot wonder tastes is the delicious fragrance that will fill your home as you cook.
- 1 In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
- 2 Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in garlic and gingerroot; cook 30 seconds longer.
- 3 Stir in broth, carrots, miso paste and soy sauce. Heat to boiling over high heat. Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened. Stir in spinach until wilted; stir in vinegar. Top with green onion greens.
- We opted for both reduced-sodium broth and soy sauce to make room for the saltiness of the miso paste. Miso is high in sodium, but the flavor can’t be beat, so if anything was going to get to carry the sodium, we knew miso had to be it.
- Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
- Udon noodles can be found both dried and frozen at the grocery store. We prefer dried noodles because they’re easier to measure out and more widely available for purchase.
- Craving a little heat? Serve with chile garlic sauce, sambal oelek or chili flakes.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.