Back to the
Recipes
or the
Photos

This is like chicken noodle soup without the soup. The below recipe is for one serving, so multiply the amounts to fit the number of servings desired, and tweak the seasonings to fit your personal taste, of course.

1 skinless chicken breast
1/2 cup of noodles, or more if you want more. I use udon, which is simple wheat noodles.
1 carrot
1/2 cup of frozen peas
1 scallion
1/2 cup of chicken broth
butter or butter-like substance (Country Crock spread, for example)

Cook the noodles to softness according to the instructions on the package, drain them well, and set them aside. Bring the broth to a simmer in a deep pan. While that's heating up, cut the carrots into thin coins or ovals and cut the scallions - both the green and white parts - into little bits. When the broth is simmering, add the carrots and onion. Let that cook until the carrots start to soften, then add in the frozen peas. Stir around to break up any clumps and let it come back to a simmer. Finally, add the noodles - put in more broth if needed - and simmer for another 5-10 minutes to give the noodles time to absorb the flavor.

Melt some butter in a frying pan, and fry the chicken in it. The heat should be on the low end of high, and the lid should be on, so the chicken doesn't cook too fast or dry out. Turn as needed. I cooked mine for 10 minutes, turning after 5, and took it out when a knife cut in the middle showed it was cooked through. Slice the chicken into thin strips and serve on top of the noodles and vegetables.

If, like me, you find yourself with only one pan that's deep enough, you can first cook the chicken, then wrap it in tinfoil, cover it with something like an overturned bowl to keep in the heat, and set it aside while you do the vegetables and noodles. Just add the broth in on top of the melted butter and chicken juice and forge ahead.