This spicy chicken and mushroom udon is so utterly delicious and full of flavor. You’re going to love having this big bowl of chicken udon for dinner!
If you don’t have time to make your own stock, simply buy a rotisserie chicken and shred it and combine it with 6 cups chicken stock and continue the recipe after the stock!
Spicy Chicken and Mushroom Udon
- Stock pot
- Large pot
- 1 large chicken giblets discarded
- 6 cups water
- 4 bay leaves
- Salt and pepper
- 16 ounces fresh or frozen udon noodles
- 2 tablespoons sesame oil divided
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon chili oil
- 12 ounces shiitake mushroom caps sliced
- 1 teaspoon distilled white vinegar
- 4 eggs
- For Serving
- Sesame oil optional
- Chili oil optional
- Sesame seeds
Prepare the Stock:
- Combine the chicken, water, bay leaves, salt, and pepper in a large stock pot. Bring to a boil and then reduce heat and simmer for 2 hours until the meat is almost falling off the bone and the stock has reduced a bit.
- Remove the chicken and meat from the pot and transfer to a bowl.
- Strain the stock through a fine-mesh sieve and discard any solids. Set the stock aside.
- Once the chicken is cool enough to handle, pick the meat from the bones. Discard the skin and bones.
- Carefully wipe out the stock pot and return it to the stove.
Prepare the Udon Broth:
- Return the chicken stock to the pot and add 1 tablespoon sesame oil, the soy sauce, the chili oil, and the mirin. Bring to a boil and then reduce heat to medium.
- Add the shredded chicken and the sliced shiitake mushrooms and cook for 25 minutes to allow the mushrooms to soften. Taste and season to your preferences.
Cook the Udon Noodles:
- Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Using a spider strainer or tongs, carefully scoop out the noodles and transfer to a colander, leaving the water in the pot.
- Rinse the udon noodles with cold water and toss with the remaining tablespoon of sesame oil.
Prepare the Poached Eggs:
- Keep the udon cooking water over medium heat and add the distilled white vinegar.
- Carefully strain off any excess egg whites from the eggs (either through a sieve or by cracking the eggs into individual ramekins and holding a fork up to the lip of the ramekin and tipping it forward into the sink to strain the excess whites through the fork).
- Using the back of a wooden spoon, create a whirlpool in the pot of water (at the 12:00 position) and carefully drop the egg in. Move on to the 3:00 position and create another whirlpool and drop the next egg in. Do this for 6:00 and 9:00. Keep the water at a steady simmer and watch the eggs. It will take anywhere between 4 and 6 minutes for the eggs to poach.
- Using a fork, transfer the eggs to a plate and season with salt and a sprinkle of sesame seeds.
- Divide the cooked udon noodles between bowls and ladle the chicken and mushroom broth on top. Place a poached egg on top of each dish and garnish with more sesame oil, chili oil, and sesame seeds. Enjoy!