Here is a quick supper that provides lots of warmth for a cool evening. My boys love Chinese baby corn--they look like mini corn on the cob. I buy them canned at the local grocery store in the Asian food section. Udon noodles are made from wheat flour and sea salt--a hearty pasta, offering lots of flavor and nutrition.
Tip: To add a bit of crunch to this dish, add a cup of shredded romaine lettuce to the serving bowl prior to adding the hot broth.
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Recipe Ingredients:
- 8 ounces udon noodles
- 1 carrot, peeled and cut into thin diagonal slices
- 1 cup frozen shelled edamame (frozen shelled soybeans)
- 1 cup fresh snap peas, trimmed and cut in half
- 1 cup broccoli 1 cup cauliflower
- 1 (14 ounces) can Chinese baby cocktail corn, drained and cut in half (or frozen sweet corn)
- Sesame oil, to taste (optional)
- 2 cups chicken broth
- 1/4 cup low sodium soy sauce
- 2 1/2 tablespoons mirin (Japanese rice wine)
- 1 piece (2 inches) fresh ginger, sliced in half
- 1 pound boneless chicken tenders, cut in half
- Freshly ground black pepper
Directions:
- Bring a large pot of water to boil, add the pasta, stir and bring back to a boil. Continue to boil uncovered, stirring occasionally for 5 minutes. Add the broccoli, cauliflower, carrots, and edamame. Continue to cook for another 3 minutes. Stir in the snap peas and baby corn and continue to boil for one more minute or until the pasta is al dente.
- Meanwhile, make the Asian broth by combining chicken broth, soy sauce, mirin, and ginger in a saucepan over medium high heat. Bring to a simmer and add the chicken, cook for 4 minutes or until the chicken is no longer pink. Add freshly ground black pepper to taste. Remove and discard the ginger pieces.
- Drain, and return pasta to the pot. Toss with Asian broth and ladle into serving bowls. Add a few drops of the sesame oil to each bowl (optional) for added flavor.
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