Active Time

　　10 min

　　Total Time

　　25 min

　　These udon noodles with chicken and scallions come together in under 30 minutes.

　　

Ingredients

4 servings

　　1 lb chicken tenders (not coated or cooked)

　　1 lb fresh or frozen broccoli florets

　　1 lb dried udon

　　1/2 cup oyster sauce (preferably Lee Kum Kee)

　　2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)

　　1 tablespoon toasted sesame oil

　　2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste

　　1/2 cup chopped scallions (from 1 bunch)

　　2 teaspoons roasted sesame seeds (optional)

　　

Step 1

Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

　　

Step 2

Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.

　　

Step 3

While noodles cook, tear chicken into chunks.

　　

Step 4

Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.

　　

Step 5

Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

　　

Cooks' Note

Step 6

If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

　　*Editor's Note:*

　　This recipe name and headnote have been updated as a part of our archive repair project.