Chicken Paitan Udon recipe - ingredients, nutrition and when to eat it
This Japanese udon features chewy noodles and chicken in a rich, pale broth made by simmering chicken bones for a long time.
This Japanese udon features chewy noodles and chicken in a rich, pale broth made by simmering chicken bones for a long time. The broth is smooth and satisfying, making it a great lunch or dinner on a chilly day.
Noodles · 55 minutes to cook
Nutrition (per 1033.5g serving): 635.7 kcal · protein 42.2g · carbohydrate 60.8g · fat 22.2g · sodium 1412.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Skim off the foam that forms at the beginning of boiling for a cleaner-tasting broth.
Tips: Warm the udon noodles separately instead of boiling them in the broth for too long, so they don't become soggy.
Tips: For a richer broth, remove the chicken and boil the broth vigorously for another 5 minutes to reduce it.
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Ingredients (1 serving)
- Whole chicken — 300 g
- Cooked udon noodles — 200 g
- Water — 600 ml
- Garlic — 3 pc
- Ginger — 5 g
- Green onion — 20 g
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 tsp