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Before you jump to Tasty Noodles! Cold Udon with Steamed Chicken recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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You may possibly prefer cooking with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is especially efficient when it’s full before a cycle is commenced. Save even more money by air drying or cool drying your dishes as an alternative to heat drying them.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Natural living is actually something we can all do, without difficulty. A lot of it is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to tasty noodles! cold udon with steamed chicken recipe. To cook tasty noodles! cold udon with steamed chicken you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Tasty Noodles! Cold Udon with Steamed Chicken:

1. Take Steamed chicken
2. You need 2 Chicken thighs
3. Get 3 tbsp Shaoxing wine
4. Prepare 1 dash Salt and pepper
5. You need 1 dash Japanese leek (green part)
6. You need 4 slice Ginger
7. Get Udon noodles
8. Prepare 5 hanks Udon
9. Take 1 dash Chopped green onion
10. Use 1 dash Daikon radish sprouts
11. Provide 1 Maple leaves
12. Prepare 1 Ponzu

Steps to make Tasty Noodles! Cold Udon with Steamed Chicken:

1. Make cuts in the thick parts of the chicken. Lightly sprinkle with salt and pepper and put into a heatproof dish. Top with the leeks and ginger, then drizzle on the Shaoxing wine.
2. Put the chicken skin-down, wrap tightly with plastic wrap, and heat in the microwave for 7 minutes.
3. Once it's done heating, flip it over so that it's skin-side up. Wrap again with plastic wrap, then steam for 3 minutes. Let sit wrapped for 10 minutes.
4. Place on a rack to allow the remaining fat to drain. Let cool. If you will be eating it right away, cool with a fan.
5. If you serve it with Japanese mustard, it will become a Japanese-style steamed chicken.
6. After the udon is done cooking, rinse with cold water to remove the starch. Add the daikon radish sprouts, leeks, fried onions, and maple leaves, drizzle with ponzu sauce, and enjoy.
7. For hand-made udon, please see - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles

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