Peppercorn chicken & udon noodles in lemongrass-sake broth

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

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken among soup bowls. Sprinkle with 2 green onions, thinly sliced, if desired.

Notes

• 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.