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, shiitake mushrooms and vegetables.
Peppercorn chicken and udon noodles recipe
- 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 pieces (4-inches each) lemon grass
- 1 tablespoon sesame oil
- 4 heads baby bok choy, cut in half lengthwise
- 8 shiitake mushrooms, sliced
- 5 cups Kitchen Basics Original Chicken Stock
- 1/3 cup dry sake, (Japanese rice wine)
- 1/2 teaspoon McCormick Gourmet Collection Ginger, Ground
- 1/2 cup snow peas
- 1/4 cup red bell pepper, cut into strips
- 1/4 cup yellow bell pepper, cut into strips
- 2 packages (about 7 ounces each) precooked/instant udon noodles, cooked as directed on package
- 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.
- 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.
- 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.
- Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken among soup bowls. Sprinkle with 2 green onions, thinly sliced, if desired.
- 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 bell peppers.
- Sake is available wherever fine wines are sold. It may also be found in the Asian aisle of some supermarkets and in Asian groceries.