late night chx udon
On par with all of my late night meals, this takes less than 30 minutes to make if you have done the appropriate prep ahead of time (namely making chicken stock). Feel free to substitute with store bought broth but trust me, it won’t taste nearly the same!
Ingredients
1 pint chicken stock
1/2 daikon, peeled and julienned
1 roasted chicken thigh (can be rotisserie from the supermarket)
1 portion of dry udon noodles
1/2 scallion, sliced on a bias (angle)
salt
Bring the pint of stock to a boil. Add the daikon and simmer for 5 minutes.
Meanwhile, get a small pot of water boiling and add the udon noodles. Cook through, approximately 2 minutes.
Add the chicken and scallions to the stock with daikon and bring to a boil.
Mix everything into a bowl and serve.