Peppercorn Melange Chicken and Udon Noodles

Peppercorn Melange Chicken and Udon Noodles

Prep Time

20 minutes

Cook Time

25 minutes

Serves

 

The pairing of Peppercorn Mélange and sake adds heat and floral notes to this Japanese-inspired meal-in-one udon noodle bowl with grilled chicken, shitake mushrooms and vegetables.

Recipe courtesy of McCormick®.

This recipe is the result of flavor studies showing new trends in pairings. Read more about how the flavor forecast pairings are chosen.

Nutritional Information Per Serving: 263 Calories, Fat 5g, Protein 29g,
Carbohydrates 22g, Cholesterol 60mg, Sodium 744mg, Fiber 1g.

Test Kitchen Tips:

Udon noodles are Japanese noodles made from wheat. They can be found in the Asian aisle of some supermarkets and in Asian groceries. They are available in the precooked/instant form in aseptic packages or in the dried form.

To use dried udon noodles, cooked noodles in large pot of boiling water 8 to 10 minutes or until tender. Rinse under cold water; drain well. Prepare recipe as directed, adding drained noodles with snow peas and red peppers.

Sake is available wherever fine wines are sold. It may also be found in the Asian aisle of some supermarkets or in Asian groceries.

Ingredients

  • 2 teaspoons McCormick® Gourmet Collection™ Peppercorn Mélange, divided
  • 1/2 teaspoon McCormick® Gourmet Collection™ Sicilian Sea Salt
  • 1 1/4 pounds boneless skinless chicken breast halves
  • 3 stalks McCormick® Gourmet Collection™ Lemon Grass
  • 1 tablespoon sesame oil
  • 4 heads baby bok choy, cut in half lengthwise
  • 8 shitake mushrooms, sliced
  • 5 cups chicken stock
  • 1/3 cup dry sake (Japanese rice wine)
  • 1/2 teaspoon McCormick® Gourmet Collection™ Ground Ginger
  • 1/2 cup snow peas
  • 1/4 cup each red and yellow bell pepper strips
  • 2 packages (about 7 ounces each) precooked/instant udon noodles, cooked as directed on package
  • 2 green onions, thinly sliced (optional)

Preparation

  • 1 Place 1 teaspoon of the peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked. Mix with sea salt. Press seasoning mixture onto both sides of chicken breasts. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Keep warm.
  • 2 Place remaining 1 teaspoon peppercorns and lemon grass stalks in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string.
  • 3 Heat sesame oil in large saucepan on medium heat. Add bok choy and shitake mushrooms; cook and stir 2 minutes. Add chicken stock, sake, ginger and the spice bundle; bring to boil. Reduce heat to low; simmer 5 minutes. Add snow peas and bell peppers; simmer 5 minutes longer or until tender-crisp. Remove spice bundle.
  • 4 Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken evenly among soup bowls. Sprinkle with green onions, if desired.

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