Entree .｡*ﾟ.*.｡
Another French word! An entrée is essentially the main course of a meal. It’s the biggest, the bestest, most filling thing you’re eating. It contains a primary protein — meat (beef, chicken, pork, lamb), seafood (fish, shrimp, scallops), or plant-based proteins (tofu, tempeh, legumes). You can also serve it with side dishes (i.e. potatoes, bread) and different sauces and condiments (think gravy, salsa).
There’s really nothing much to say about these. This dish is main focus of your dining experience, the star of the show. Although that can seem like a tall order to satisfy, it’s actually quite easy to pull off a quick and easy, yet tasty, entrée. Read on to learn how to cook a simple and delicious Chicken Veggie Udon.
.·:*¨ Chicken Veggie Udon
1. Shred some rotisserie chicken and prep your veggies by washing and cutting them into thin slices. I used carrot and zucchini, but you can pretty much use whatever veg you’ve got in your fridge.
2. Boil some water in a pot. Once it comes to a rolling boil, add your udon noodles, veggies, and chicken. Save your scallions for the end.
3. Season to your liking with chicken powder, soy sauce, and a lil’ bit of sesame oil.
4. Toss in your scallions and kill the heat. Ladle it up into a big bowl and ta-da! A nice warm bowl of noodles.
ingredients
1 pack udon noodles
chicken bouillon powder
soy sauce
sesame oil
whatever veggies you've got in your fridge
scallion
rotisserie chicken (you can find $9 ones at Costco!)