Poultry

Creamy Chicken Udon Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried in pieces) — 120 g
• Udon noodles (cooked) — 100 g
• Shiitake mushrooms (fresh, sautéed) — 80 g (if using dried, rehydrate them first)
• Zucchini — 100 g
• 10% fat cooking cream — 40 g (approx. 3 tbsp)
• Vegetable or olive oil — 8 g (divided for pan-frying)
• Soy sauce — 15 g (1 tbsp)
• Garlic — 1 small clove
• Green onions and sesame seeds — for garnish

Instructions

1. 1Noodles. Boil the udon noodles according to package instructions (usually 5–7 minutes). Drain and rinse thoroughly with cold water to prevent sticking. Measure exactly 100 g of cooked noodles.
2. 2Sautéing the Base. Slice the zucchini into thin half-moons and the shiitake mushrooms into strips. Heat a skillet with half of the oil (4 g). Throw in the minced garlic, and after 30 seconds, add the mushrooms and zucchini. Sauté over high heat for 4–5 minutes, stirring constantly until the veggies are slightly browned. Transfer to a plate.
3. 3Chicken and Sauce. Dice the raw chicken breast. Add the remaining oil (4 g) to the same skillet and cook the chicken until done (about 5–6 minutes). Turn the heat down to low. Return the sautéed mushrooms and zucchini to the skillet with the chicken, and add the cooked udon noodles. Pour in the soy sauce (15 g) and 10% cream (40 g). Stirring continuously, heat everything together for just 1–2 minutes. The cream will emulsify with the juices, transforming into a silky, luscious glaze coating every ingredient.
4. 4Assembly. Transfer the warm, creamy udon mixture into a deep serving bowl.
5. 5Serving. Top the bowl with finely chopped green onions and a tiny pinch of sesame seeds right before enjoying.