Name: Creamy Chicken Udon Noodle Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 large eggs; 2 boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon cooking oil (vegetable or canola); 1 teaspoon sesame oil; 1 tablespoon soy sauce; 1 (13.5 oz) can full-fat coconut milk; 2 cups chicken broth; 1 tablespoon yellow curry paste (or: 1 tsp turmeric + ½ tsp ginger powder + ¼ tsp garlic powder); 1 tablespoon soy sauce (for broth); 1 teaspoon sugar (optional, to balance flavor); Salt and freshly ground black pepper, to taste; 2 servings fresh udon noodles; 2 green onions, thinly sliced; 1 small red chili, thinly sliced (optional garnish); 1 teaspoon black sesame seeds, for garnish; Chili oil, for drizzling

Creamy Chicken Udon Noodle Bowl

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This rich and cozy udon bowl features tender chicken, a silky coconut curry broth, and jammy eggs—comfort food with bold Asian flavors.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian

Ingredients

2 large eggs

2 boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon cooking oil (vegetable or canola)

1 teaspoon sesame oil

1 tablespoon soy sauce

1 (13.5 oz) can full-fat coconut milk

2 cups chicken broth

1 tablespoon yellow curry paste (or: 1 tsp turmeric + ½ tsp ginger powder + ¼ tsp garlic powder)

1 tablespoon soy sauce (for broth)

1 teaspoon sugar (optional, to balance flavor)

Salt and freshly ground black pepper, to taste

2 servings fresh udon noodles

2 green onions, thinly sliced

1 small red chili, thinly sliced (optional garnish)

1 teaspoon black sesame seeds, for garnish

Chili oil, for drizzling

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Instructions

Jammy Eggs: Bring a pot of water to a boil. Gently lower in the eggs and boil for 6 minutes 30 seconds. Immediately transfer to an ice bath for 5 minutes. Peel and set aside.

Season Chicken: Pat dry, then toss chicken with sesame oil, soy sauce, salt, and pepper.

Sear Chicken: In a large pot over medium-high heat, add cooking oil. Sear chicken for 3–4 minutes per side until golden and cooked through. Set aside.

Make Broth: In the same pot, reduce heat to medium. Add coconut milk, chicken broth, curry paste (or spices), soy sauce, and sugar. Scrape the bottom and bring to a gentle simmer for 5–7 minutes. Season to taste.

Cook Udon: Prepare udon noodles per package directions (usually 2–3 minutes), then drain well.

Assemble: Return chicken to broth to reheat. Divide noodles into bowls, ladle over broth and chicken.

Top & Serve: Slice eggs and place on top. Garnish with green onions, red chili, sesame seeds, and a drizzle of chili oil. Serve immediately!

Notes

For perfect jammy eggs, use the precise boiling and ice bath method.

A mix of coconut milk and curry gives a rich, creamy flavor.

Adjust spice level with more or less chili oil or chili garnish.

Find it online: http://elladishes.com/creamy-chicken-udon-noodle-bowl/