"Make noodle night even easier with al fresco’s flavorful Teriyaki Seasoned Ground Chicken. Infused with ginger and other spices, this noodle dish combines the aromatic deliciousness of al fresco’s Seasoned Ground Chicken with a sweet and savory sauce and slurpable udon."
Ingredients
2 packages al fresco Teriyaki Seasoned Ground Chicken
4 scallions, minced, white and green parts separated
1 egg
½ cup panko, plus more as needed
2 teaspoons sriracha, optional
Salt to taste
1 tablespoon neutral oil, for frying
12 ounces fresh, frozen, or dry udon (or use your favorite noodle)
1 yellow onion, peeled and sliced
1 tablespoon hoisin sauce
2 teaspoons sriracha, optional
2 tablespoons maple syrup or honey
1 teaspoon sesame oil
¼ cup low-sodium soy sauce
¼ cup water
5 ounces baby spinach
Salt and pepper to taste
Sesame seeds, optional, for garnish
Directions:
- 1Prepare the meatballs: In a large bowl, combine the al fresco Teriyaki Seasoned Ground Chicken along with the white parts of the scallions. Add the egg, panko, sriracha, and salt to taste. Mix with your hands until thoroughly combined. If the mixture is too wet, add up to ¼ cup more panko. Roll the mixture into tablespoon sized meatballs.
- 2Fry the meatballs: Heat 1 tablespoon neutral oil in a wide pot or skillet over medium heat. Add the meatballs in an even layer and cook for 2–3 minutes without moving. Flip the meatballs and continue cooking, turning them occasionally, for 12–15 minutes or until an instant-read thermometer reaches 165ºF when pierced into the center of a meatball. Remove the meatballs from the pot and transfer to a bowl. Leave the pot on the stove.
- 3Cook the noodles: Cook the noodles according to package instructions. Drain, rinse, and set aside.
- 4Prepare the sauce: In a bowl, whisk together the hoisin, sriracha, maple syrup, sesame oil, soy sauce, and water until smooth. Set aside.
- 5Finish the udon: If needed, add another teaspoon of oil to the pot and turn the heat to medium. Add the sliced onion and cook for 5–7 minutes, stirring often. Once softened, add the meatballs along with the prepared sauce. Bring to a boil and toss to coat the meatballs in the sauce. Reduce heat to low. Add the cooked noodles along with the spinach and the green parts of the minced scallions and cook for 3–5 minutes, stirring often, until the spinach is wilted and the udon is coated with the sauce. Taste and season with more salt if needed.
- 6To serve: Divide the udon between shallow bowls and garnish with sesame seeds. Enjoy!
