Udon Noodles with Chicken in Pumpkin Miso Sauce, Sautéed Mushrooms, and Sesame Spinach
A comforting and original Asian-inspired dish featuring tender udon noodles, golden chicken, and a silky pumpkin-miso sauce, balanced with sautéed mushrooms, fresh spinach, and a touch of lime.
Ingredients
- 600 g vacuum-packed udon noodles (separados with the manos antes of cocinar)
- 500 g chicken breast (in strips finas)
- 250 g roasted or cooked pumpkin (hecha puree)
- 180 g shiitake mushrooms (without stalk and thinly sliced)
- 120 g fresh spinach (lavada)
- 45 g white miso (for the sauce)
- 30 ml soy sauce (divided)
- 15 ml toasted sesame oil (divided)
- 15 ml vegetable oil (for saltear)
- 15 g fresh ginger (grated)
- 3 cloves garlic (chopped)
- 180 ml chicken broth or water (hot)
- 1 unit lime (zest fina and 2 tbsp of juice)
- 15 ml honey (for equilibrar the sauce)
- 40 g scallions (sliced finas)
- 12 g sesame seeds (tostadas)
- 1 g red pepper flakes (optional)
- 1 g black pepper (to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, whisk together the pumpkin purée, white miso, 1 tbsp soy sauce, hot broth, honey, lime zest, 1 tbsp lime juice, and half of the grated ginger until smooth. Set aside.
- 2
2. Season the chicken strips with black pepper. Heat a large skillet or wok over medium-high heat and add the vegetable oil. Cook the chicken for 5 to 6 minutes, stirring, until golden and it reaches a safe internal temperature of 165°F / 74°C. Transfer to a plate.
- 3
3. In the same pan, add 1/2 tbsp toasted sesame oil. Add the garlic, the remaining ginger, and the shiitake mushrooms. Sauté for 3 to 4 minutes until the mushrooms are browned and tender.
- 4
4. Add the fresh spinach and cook for 1 minute until just wilted. Pour in the pumpkin-miso sauce, return the chicken to the pan, and stir well. Cook over medium heat for 2 to 3 minutes until the sauce is hot and slightly thickened.
- 5
5. Meanwhile, heat the udon noodles according to package directions. If you prefer to keep them warm in the oven, place them in a baking dish covered with foil at 250°F / 120°C for 5 minutes. Gently loosen the noodles.
- 6
6. Add the udon to the pan along with the remaining 1 tbsp soy sauce, the rest of the sesame oil, and the remaining 1 tbsp lime juice. Toss for 1 to 2 minutes until the noodles are evenly coated in sauce.
- 7
7. Divide into bowls and finish with scallions, toasted sesame seeds, and red pepper flakes if using. Serve immediately.
Chef tips
For an even silkier sauce, blend the pumpkin purée with the broth before mixing in the miso. Avoid boiling the sauce hard once the miso is added to keep its flavor balanced.
Substitutions
You can substitute the chicken with firm tofu for a vegetarian version, using vegetable broth. Shiitake can be replaced with cremini mushrooms, and udon can be swapped for rice noodles if you need to avoid gluten, using gluten-free tamari instead of regular soy sauce.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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