Buttery Corn and Chicken Udon Noodles

By Sprig Originals ✓ · cooked up in Sprig

Thick, chewy udon noodles tossed in a mild soy-butter sauce with sweet corn, soft carrot ribbons and golden bites of chicken. It is gently sweet, not spicy at all, and comes together in one skillet in about 25 minutes — the kind of slurpable dinner kids ask for again the next week.

Ingredients

• 14 oz frozen or vacuum-packed udon noodles (2 packs)
• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 tbsp vegetable oil
• 1/4 tsp salt

• 1 medium carrot, cut into thin matchsticks
• 1 cup canned or frozen sweet corn, drained
• 3 tbsp low-sodium soy sauce
• 2 tbsp mirin
• 2 tbsp unsalted butter
• 2 scallions, thinly sliced (optional)

Instructions

1. Bring a large pot of water to a boil. Add the udon and cook just until the strands loosen and are tender, 1 to 3 minutes depending on the package. Drain, rinse briefly under warm water so they do not stick, and set aside.
2. Pat the chicken pieces dry and sprinkle with the salt. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add the chicken in a single layer and cook without stirring for 3 minutes, then toss and cook 3 to 4 minutes more, until golden all over and cooked through (165°F / 74°C in the thickest piece).
4. Add the carrot matchsticks and cook, stirring, for 2 minutes until softened, then stir in the corn and heat through for 1 minute.
5. Turn the heat to medium, add the drained udon, soy sauce and mirin, and toss with tongs for 2 minutes so every strand is coated and glossy. Drop in the butter and toss another 30 seconds until melted and silky.
6. Divide between four bowls and scatter with sliced scallions if your family likes them. Serve right away while the noodles are hot and slurpable.

Chef's tips

Nutrition (per serving, estimated)

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