One-Pot Noodles with Veggies, Egg & Chicken

There is nothing special about this pot of udon noodles. Though prepared with quite the basic everyday ingredients that you find in a working kitchen, this simple homecooked one-pot noodles is still very flavorful and satisfying that you slurp till the very last strand of noodle.

It does not have to be special. It just have to be pure comfort. A bowl of noodles with tender-cooked vegetables in light fragrant broth is absolutely warm comfort in the chilly months of winter.


With some "help" from advanced meal prep. e.g. dicing the carrots and celery, choosing the "easier" onion i.e. green onions to slice, this pot of noodle can be put together very quickly, start to finish in one same pot!

One-Pot Udon Noodles with Vegetables, Chicken, Egg
Ingredients:
1 green onion, bottom white portion and top green portion finely chopped but keep the white and green separated
2 cloves garlic, finely minced
2 tbsp organic ground chicken (optional, or omit if making vegetarian)
2 tbsp thinly sliced organic carrots
Half celery, thinly sliced
Some enoki mushrooms, slice to match-sticks length
1 egg, lightly whisked
Handful (1-2 bowls/servings) leafy greens, blanched/steamed and then chop/slice the stems and leaves (I have used Gai Choy - Chinese Mustard Greens; option to replace with Bok Choy, Gai Lan, Yu Choy)
1 pack frozen udon, prepare and cook according to package instructions (use the same pot of water that was used to blanch the vegetable, to cook the noodles. Set the noodles aside after cooked, and discard the water - do not re-use the water)
Sea salt and ground white pepper to taste

Directions: Heat a little oil in the pot, fry the ground meat, breaking them up to smaller bits in the process of frying. After almost cooked, dish out, set aside (omit this step if vegetarian).

There will be some oil left in the pot, add the chopped bottom white parts of green onions, carrots and celery, garlic and fry for 2-3minutes, add the enoki mushrooms, cooked meat (optional), cooked vegetables, mix well.

Add some water and allow the entire mixture to come to light simmer (Note: This is not an entirely soupy dish but also not totally dry like fried noodles. Therefore, not a lot of water is added. You can refer to the images and notice that the noodles are sitting in a small quantity of (very flavorsome) soup/broth. If you want it to be noodles soup, add more water however remember to adjust the seasonings appropriately). Gently and slowly stir in the egg. When the egg slowly cooks, add the cooked noodles, mix well, salt and ground pepper to taste, and when it comes to a light simmer again, garnish with greens of the green onions, turn off heat. Drizzle few drops of sesame oil if you prefer. Cover the pot and let it stand for about a minute.


Sharing with Hearth and Soul

Tag: noodles soup

An Escape to Food on Facebook