Seasame Chicken Udon - Keeping it simple

Udon noodles are one of my favorite types of noodles. They are a type of thick wheat-flour noodle popular in Japanese cuisine. The chewyness, and length of noodle...slurp*
Soo good, and so easy to prepare! It is very versatile; you can have it with a soup base,
or stir fried, hot, or cold.

I decided to keep this one simple, and just stir fry up some chicken in some sesame oil to go with it. I was craving something warm, so decided to keep it a soup-based udon.
I had some organic Miso paste in the fridge, which was perfect for this.

Miso Paste

Udon noodles


Here's what you'll need for 1 large bowl of goodness:

500g Udon noodles (that was 2 pre-packaged for me)
large bunch of Romaine Lettuce
2 large Spring onion (Scallion)
1 1/2 teaspoon Grapeseed oil
1 1/2 teaspoon Sesame Oil
1 teaspoon Soy Sauce
1 teaspoon Brown Sugar
1 teaspoon Worchester Sauce
1/2 teasppon Rice Wine Vinegar
1 large chicken breast
1 cup Chicken Broth
1 1/2 tbsp organic miso
1 cup water
Salt and Pepper to taste

[Prepping Udon + lettuce]:
1) Boil pot of water
2) Once boiling add frozen noodles and lettuce (once water comes back to boil, leave for 1 minute then strain)
3) Set lettuce aside, then run cold water over strained noodles for 20 seconds.
3) Set aside

[Prepping Chicken]:
1) Salt and Pepper surface of chicken
2) Sear chicken in hot pan with grapeseed oil
3) Set aside

[Final Assembly]:
1) Bring cup of water and broth to boil
2) Mix in miso paste and scallion
3) Add salt or soy sauce to taste if necessary
4) Put noodles in serving dish, top with chicken and lettuce
5) Pour broth over noodles and serve
6) Rock on!