Udon Noodles with Chicken, Oyster Mushrooms, and Green Onions

Ingredients

• Star anise 2 pieces
• Udon Noodles 15 oz
• Ginger 0 oz
• Chicken Broth 0 qt
• Garlic 4 cloves
• Oyster Mushrooms 5 oz
• Sweet Pepper 1 piece
• Mild Chili Spice 1 piece
• Scallions 5 oz
• Chicken fillet 15 oz
• Soy Sauce 0 fl oz
• Lemon 1 piece
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Heat a wok pan and bring vegetable oil to a high temperature. In the hot oil, sauté thinly sliced ginger, thinly sliced chicken, sliced mushrooms, and minced garlic. The result should be a state where the chicken and mushrooms are cooked enough to be eaten without any further preparation. The mushrooms should release their juices, which must evaporate due to the high heat, while the oyster mushrooms should develop a nice brown crust and fill the kitchen with the enticing aroma of freshly sautéed mushrooms.

Step 2

At this point, add soy sauce, star anise, finely chopped bell pepper, and sliced chili pepper to the skillet. Stir, simmer for a minute, and then pour in the chicken broth. Cook the soup for five minutes.

Step 3

In the meantime, boil udon noodles in salted water in any suitable pot.

Step 4

Remove the soup from heat, squeeze the juice of a lemon into it, add the green onion stems and udon noodles, stir, and serve.