Udon noodles with mushrooms and chicken in miso butter with black garlic and basil

Ingredients for 2 servings:

• 150 g udon noodles
• 400 g mushrooms, brown
• 150 g chicken breast fillet(s)
• 6 garlic cloves, black (fermented)
• 2 shallots
• 60 g butter
• 20 g miso paste, dark (Aka)
• 150 ml chicken broth
• 2 tbsp basil, frozen
• ½ tsp five-spice powder
• 2 pinches of salt
• 1 tsp oil for frying
• some cream of balsamic vinegar
• n. B. Black pepper, coarse, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean and slice the mushrooms. Peel and finely dice the shallots. Cook the udon noodles according to the package instructions, drain, and let cool slightly. Heat the butter in a small saucepan, then sauté the diced shallots with a little salt over medium heat for about 5-6 minutes. Lightly crush the soft black garlic and then add it to the shallots. Sauté for another 3-4 minutes while stirring. Then stir in the miso paste, add the chicken stock, and increase the heat. Add the five-spice powder, bring everything to a boil, and simmer for about 2 minutes. Meanwhile, flatten the chicken breast fillet slightly if necessary, season with salt, and then sear it in hot oil in the pan for about 2 minutes on each side. Reduce the heat slightly. Season the meat with pepper on both sides, remove, and keep warm. Now add the mushrooms to the pan without adding any more fat and fry over medium to high heat for about 8 minutes, so that the liquid from the mushrooms evaporates. Then add the seasoned butter from the pot to the mushrooms and continue cooking for another 1-2 minutes, stirring occasionally. Add the udon noodles to the pan and return to the heat, stirring constantly, until lightly browned. Finally, stir in the basil and let it heat through. When serving, thinly slice the meat and serve over the noodles. Sprinkle everything with coarsely ground black pepper and drizzle with a little balsamic vinegar. Tips: To save on cooking equipment, you can also cook the udon noodles in the pan at the beginning with enough water, which you will need later for the chicken and mushrooms. If you don’t have black garlic, use about 1/3 of the specified amount of white garlic and sauté it with the shallots at the beginning. Then, towards the end, recreate the sweetness and balsamic aroma of the black garlic with a little balsamic vinegar and date syrup.