Soy Milk Chicken Udon

Chinese
Japanese
Mains
Noodles
One-pot
Poultry

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

1-2 Pax

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!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Chicken breast
0.00
g
g
Chicken breast

Broth

0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
ml
ml
Unsweetened soy milk
0.00
ml
ml
Unsweetened soy milk
0.00
tbsp
tbsp
Peanut butter, smooth
0.00
tbsp
tbsp
Peanut butter, smooth

Topping

0.00
tsp
tsp
Doubanjiang
0.00
tsp
tsp
Doubanjiang
0.00
tsp
tsp
Garlic oil
0.00
tsp
tsp
Garlic oil
0.00
tsp
tsp
Chilli oil
0.00
tsp
tsp
Chilli oil

Steps

1

Prepare the chicken first by boiling it in a pot of chicken stock.
Prepare the chicken first by boiling it in a pot of chicken stock.
Mark as completed

2

Once cooked, remove it from the pot. Once cooled slightly, shred it into thin strips.
Once cooked, remove it from the pot. Once cooled slightly, shred it into thin strips.
Mark as completed

3

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.
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.
Mark as completed

4

In a separate pot, prepare udon noodles according to it's packet instructions. Drain and place into a serving bowl.
In a separate pot, prepare udon noodles according to it's packet instructions. Drain and place into a serving bowl.
Mark as completed

5

Pour in soy milk broth through a sieve into the bowl with udon for a smooth finish.
Pour in soy milk broth through a sieve into the bowl with udon for a smooth finish.
Mark as completed

6

Top it off with shredded chicken, doubanjiang, garlic and chilli oil.
Top it off with shredded chicken, doubanjiang, garlic and chilli oil.
Mark as completed

More of what you like. Bookmark these recipes.

Creamy Seafood Chowder

Christmas
Fusion
Mains
One-pot
Roots
Seafood
Western

Sweet & Sour Chicken

Chinese
Fruits
Mains
One-pan
Poultry

Old-School Butter Cookies

Chinese
Hari Raya
Oven
Sides/Snacks
Vegetarian

Ham with Whiskey & Orange Marmalade Glaze

Christmas
Mains
Party
Pork

Roast Ribeye with Herbed Compound Butter

Airfryer
Beef
Christmas
Mains
Party

Wonton Soup

Chinese
Mains
Pork
Pressure cooker
Roots
Soup

Bologsa Pasta

Fusion
Mains
Party
Pasta

Bologsa Pita Pocket

Breakfast
For 2
Mains
Microwave
Oven
Party
Sides/Snacks