Udon with tomatillos, ground chicken, and greens
This tasty noodle dish gets a summer boost with seasonal veggies. Once all ingredients are prepped, the final meal comes together in a snap, making this a great dinner to prep components the day before you know you’ll need dinner in a hurry!
Yield: All recipes serve 2 people
Chef Notes: Feel free to substitute pork or ground turkey for the chicken.
If you want to save time and prep, use your favorite green salsa in place of the tomatillo sauce.
Components
Udon noodles
Browned Ground Chicken
Hoisin sauce
Tomatillo Sauce
Spinach
Summer Vegetables
Cilantro
Mise
Cook Udon Noodles in a pot of boiling, salted water according to package directions (fresh noodles cook in just a minute or two, dried will take a little longer). Drain and set aside.
Cook the tomatillos, jalepeño and garlic in the same pot of water you cooked the udon until the tomatillos change from bright to pale green and have softened. Remove with a slotted spoon and place in blender or food processor, along with:
1 small yellow onion, chopped
2 T vegetable oil
2 T lime juice
Blend until smooth and set aside.
Combine Hoisin Sauce ingredients in a small bowl, then set aside:
2 T vegetable oil
¼ C soy sauce
2 T honey
2 T white vinegar
2 T tahini
2 t Sriracha
Prep veggies: chop spinach, snap peas or zucchini into bite sized pieces. If using broccoli or broccoli raab, cut into bite sized pieces and blanch▸. Set aside
Sauté ground chicken▸ with a 2 T vegetable oil and a generous pinch of salt in a saucepan until browned and cooked through.
Finish
Add Hoisin mixture to the sautéed chicken. Stir until combined and heated.
Add tomatillo mixture to pan, stir to combine.
Add chopped veggies, stir and heat until cooked through.
Add cooked udon noodles, stir until mixture is heated.
Plate into shallow bowls.
Top with sliced scallions or sliced radish.