Spicy Chicken Udon

Chicken, fat noodles and salt? Come on...that's like one of the best comfort food combos ever. Debating on what to make for dinner with limited ingredients, this little spicy gem was born. I had just completed my first take of making my very own sushi at home which turned out to be pretty successful (guess what is soon to debut?) I had some lil' additions I had picked up at the Japanese market I visited. Don't let the words "Udon" or "Siracha" intimidate you as you can find these items easily at any grocery store....BUT...if you can't find the Udon....just use any type of rice noodle. Pffft...even ramen noodles would suffice. If you've even been to any Chinese or Japanese...any Asian place to eat they usually have a big bottle of Siracha on every table. This dish is totally up to you....don't like spice? Then don't add the spice! Want more veggies? Add some slice mushrooms, pea shoots, water chestnuts, zucchini...whatever! Just do it...because it's that damn good.

2 small chicken breast portioned into small pieces
2 packages of unseasoned Udon noodles (already cooked)
1 cup of chopped spinach (thawed and drained if frozen)
2 cloves garlic minced
1/2 cup of red onion (large pieces)
1/2 cup low sodium chicken broth
3 tblsp canola or peanut oil
1 tsp red pepper flake
Black pepper
Soy Sauce
Siracha chili sauce (optional)
Black sesame seeds (optional)

In a large wok or fry pan over high heat add the oil and chicken. Add a splash of soy sauce for seasoning. Move the chicken around so it doesn't burn until it is almost cooked. Add the onion and garlic and continue moving around to avoid burning for about 3 minutes. Add in the spinach that has been thawed and drained, red pepper flakes and some pepper for taste. Be sure it is drained to avoid the dish from becoming watery. Cook for another 5 minutes....stirring more of course. Turn down the heat slightly and add the noodles. Since they are usually tightly packed...let them sit for a bit before breaking them up to avoid tearing the noodles. Add in the stock and cook until everything looks well combined and tasty! Taste for seasoning. If you need more salt...add more soy. Want more spice? Wait for the Siracha OR add in more red pepper flakes. (TIP! When adding red pepper flakes to any dish, rub them between your fingers to break them up a bit. This releases their oils...the oils that carry the heat!) OK...you're done. Serve that up in a nice wide bowl, garnish with Siracha and sesame seeds and eat with some fun chop sticks! Oh...don't forget the pear flavored Saki.

ああそう良い！
(oh so good!)