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Please note that the above Youtube video was made 7 years ago. You may notice that the bags of udon noodles may look different and it is because the company had recently changed their packaging. The bags of Myojo Chicken Flavor Udon Noodles now looks like this :
In the Youtube video, I never did show how to boil the chicken so I will do that In the recipe below. You may notice in the recipe that I have added some bok choy and that is because I like to have some vegetables in my bowl of udon noodles. I have also added the addition of fried red onions for flavor.
Now let’s talk about how many bags of the Myojo Chicken Flavor Udon Noodles should you buy? Well that would depend on the person’s appetite. I have a family of 5 and I normally have to buy 7 bags . My 2 older sons and I will eat one bag per person but my husband and youngest son requires 2 bags of udon noodles each.
I am not in any way affiliated with Myojo. I just like their product and want to show you how I cook it.
Myojo Instant Chicken Udon Noodle Recipe
Ingredients
- 7 Bags of Myojo Chicken Flavor Udon Noodles
Boil The Chicken:
- 2 Whole Chicken Legs With Skin
- 14 Cups Distilled Water
- 1/2 Tablespoon Salt
- 1 1/2 Tablespoons Totole Granulated Chicken Flavor Soup Base Mix
- 3 Pieces of Thinly Sliced Ginger ( 2” inches in length )
- 1 Yellow Onion ( Peeled )
Blanch The Bok Choy:
- 1 Bunch Of Bok Choy
- water
- 1/2 Teaspoon Salt
Garnish With:
- Chopped Green Onions
- Chopped Cilantro
- Lee Brand Fried Red Onion
- Black Pepper
Equipment Needed:
- Stock Pot
- Colander
- Fine Mesh Handheld Strainer
- Pair Of Tongs
Instructions
- Place the chicken legs in a stock pot.
- Pour in 14 cups of distilled water. Then add in ½ a tablespoon of salt and 1 1/2 tablespoons of the Totole Granulated Chicken Flavor Soup Base Mix.
- Also add in 3 pieces of thinly sliced ginger.
- Lastly add in one whole peeled yellow onion and bring to a boil.
- Use a fine mesh hand held strainer to scoop out the foam from the top of the broth and discard. Then reduce the heat to medium-low, cover with a lid but leave an open gap and simmer for 25 minutes. Then flip the chicken over and continue to simmer for another 20 minutes or until the chicken legs are cooked through.
- Once the chicken is done cooking, transfer the chicken legs to a large bowl or container and add a ladle of the broth from the pot to prevent the chicken from drying out. Allow 10 minutes to cool.
- Then shred the chicken and set aside.
- Remove the onion and the ginger slices from the stock pot and discard.
- Use the fine mesh handheld strainer and to remove any small particles throughout the broth. Do this several times to make the broth clear.
- Blanch the bok choy. Fill a wok with water , add ½ a teaspoon of salt and bring to a boil.
- Then dump in the bok choy and cook for 30 seconds to 1 minute. Do not overcook the bok choy as it will cook further in the hot soup later.
- Transfer to a colander filled with cold water. Drain and set aside.
- In a small saucepan, pour in 2 cups of broth from the stock pot and 1 cup of distilled water. Turn the heat to medium-high and bring the broth to a boil.
- Place the udon noodles in the boiling water and do not touch or disturb the udon noodles for 3 minutes to allow the noodles to begin to separate on their own.
- Then use a pair of tongs to flip the noodles over and GENTLY shake the noodles left and right to help the noodles separate for the last 2 minutes. Turn off the heat. The udon noodles should take a total of approximately 5 minutes to cook.
- Empty the silver chicken seasoning flavor packet that comes with the udon noodles into a bowl.
- Then transfer the udon noodles to the bowl and toss well with the chicken seasoning.
- Place some shredded chicken and bok choy on top of the noodles.
- Pour the broth from the saucepan into the bowl. Garnish with some chopped green onions, chopped cilantro, Lee Brand fried red onions, and a sprinkle of black pepper.
