Cooking Corner

Udon Noodles with Grilled Chicken Breasts

By Paul Rees

So, I think that after my last two calorie-packed recipes (Rene’s Banana Chocolate Chip Cake & Tiquisque Fritos) I’d give you a recipe that’s a little more healthful, but still satisfying and with lots of flavor. These noodles are also delicious with grilled pork tenderloin or steak.

(Serves 2 – 3)

Chicken Ingredients

  • 2 boneless chicken breasts with tenders, fat, & skin removed, lightly score both sides with 2 or 3 shallow cuts
  • 1 clove garlic, mashed
  • ½ tsp. ginger, mashed
  • ½ tsp dried thyme
  • ¼ tsp balsamic vinegar
  • Pinch paprika
  • 2 Tbs olive oil
  • 3 Tbs barbeque sauce

Udon Noodle Ingredients

  • 6 oz (180 g) udon noodles
  • 2 cloves garlic, mashed
  • 1.2 tsp ginger, mashed
  • 2 Tbs lightly crushed peanuts
  • 1 C carrots finely sliced lengthwise into 2” pieces
  • ½ C finely sliced red onion or chopped green onion
  • 1 C red pepper finely sliced lengthwise into 2” pieces
  • 1 ½ C green beans, cut diagonally into 1“ pieces
  • ½ C cucumber, peeled, seeded, finely sliced lengthwise into 2” pieces
  • 4 or 5 sliced mushrooms
  • ¼ C fresh basil, finely chopped
  • 2 Tbs lime juice
  • 1 – 2 Tbs hot sauce (to taste)
  • ¼ C soy sauce
  • ¼ C pineapple juice or chicken broth
  • 1 Tbs sesame oil
  • 1 Tbs olive oil
  • Spray oil
  • 3 Tbs chopped cilantro

Prepare the chicken

  1. Make a marinade with the garlic, ginger, thyme, vinegar, paprika & oil.
  2. Toss the chicken in it to cover.
  3. Remove the chicken to a plate & refrigerate until you’re ready to cook it.
  4. Add the barbeque sauce to the remaining marinade.
  5. Start the grill to pre-heat. I add hickory wood chips just before I start to grill.

Prepare the noodles

  1. In a large pot, boil the noodles in salted water for 2 minutes. Drain, quickly chill in a large bowl of ice water, and drain again.
  2. Spray a wok or large skillet with oil and gently toast the peanuts. Remove & set aside when they begin to brown.
  3. In the same wok or skillet, heat the sesame & olive oils over med-high heat until just before they begin to smoke.
  4. Add the veggies (carrots, onions, red peppers, green beans, cucumber & mushrooms), and toss or stir to coat them with oil. Reduce the heat to medium and cover.
  5. Cook about 8 minutes until soft, stirring occasionally.
  6. Add the garlic and basil and cook uncovered 2 minutes more. Stir frequently and don’t let the garlic burn.
  7. Add the soy sauce, Guayaba juice/broth, lime juice & Chilero. Simmer with the lid off until the liquid is reduced by half.
  8. Toss in the noodles & mix well. Cover to keep warm.

Grill the chicken

  1. Place the chicken breasts onto the hot grill & cook for 3 minutes.
  2. Flip and cook for 2 minutes more.
  3. Brush with the barbeque sauce, flip and cook for 30 seconds. The meat is already cooked and you only want to caramelize the sauce. Watch closely because the sauce will burn quickly.
  4. Brush the remaining side, flip and cook for 30 seconds.
  5. Remove and let them rest for at least 5 minutes while the juices are reabsorbed into the chicken. Then slice into 8 – 12 pieces.


  1. Plate the noodles, top with the sliced chicken, and sprinkled with peanuts & cilantro.