Chicken Ginger Udon

Another birthday in our family - this beautiful girl turned 14 recently.  While Little is always down to try new food, I would probably classify Middle as the biggest foodie in our family.  She doesn't love big social gatherings with people she doesn't know, so sometimes she gives herself pep talk about the good food that will be there.  She usually has a running list of new foods to try or new restaurants to go to.  Recently, it's every kind of Asian / Asian fusion food and Hawaii is a great place for that.  There are all kinds of prepackaged ramens in the grocery store, many of which we don't even see in CA.  

She and Little ate a lot of spam musubi and sushi this summer and one night when the adults were going out to dinner, I offered to pick up a pizza for them.  She said "nah" and made the dinner above - teriyaki tofu, steamed bok chow and fancy drinks (Poppi soda in martini glasses).

When it was time to pick a birthday dinner, she wanted "some kind of soup - maybe soba - that's not fishy."  I read a few recipes online and ended up making this Chicken Udon.  It's light & healthy but tastes like comfort food.  We ate the whole pot and would have had seconds if there had been more.  I liked the pickled ginger on a soup so don't skip that part!  The cabbage seemed like a lot at first but honestly, I'd add more next time - it cooks down to almost nothing.  Also, taste your broth and make adjustments - it's hard to fix if you've made it too salty but I ended up adding  more soy & a little teriyaki right at the end.

Chicken Udon with Pickled Ginger (serves 4)

Canola oil
Sesame oil
1/2 head of Chinese cabbage (Napa cabbage)
2 red thai chiles, thinly sliced (more for serving)
2 T ginger, peeled and diced
2 tsp minced garlic
1/2 cup green onions, thinly sliced (more for serving)
2 cups bean sprouts
2 cans chicken broth
3 T rice wine vinegar
3 T soy sauce 
2 packages of refrigerated Udon noodles (7oz each)
1/2 package firm tofu, cut into small cubes
1 1/2 cup roasted chicken diced
pickled ginger
chopped cilantro
Sriracha

In a large pot, heat a thin layer of canola oil.  Add the shredded cabbage and saute for 4-5 minutes.  Add a drizzle of sesame oil and the ginger, garlic, and chiles.  Saute until fragrant 1-2 minutes.  Add the green onions, bean sprouts, chicken broth, rice wine vinegar, soy sauce and udon noodles.  Bring to a boil and reduce the heat to a simmer.  Add the tofu and chicken and stir until it's all combined and the protein is warmed through.  Taste the broth and season with more soy sauce or rice wine vinegar if desired.

Serve in bowls with pickled ginger, cilantro, and toasted sesame seeds on top.  I also like to serve with extra green onions, red chiles, hoisin and Sriracha for people to add at the table (last photo above).