Directions

1. 1

   Bring a 6-quart pot of unsalted water to a rolling boil. Carefully place the chicken tenders into the boiling water, cover the pot, and cook until the chicken reaches an internal temperature of 165°F, approximately 3 minutes. Using a slotted spoon, transfer the cooked chicken to a large bowl and set aside.

2. 2

   Add the broccoli florets to the same boiling water and cook uncovered, stirring occasionally, until tender, 3 to 5 minutes. Use a slotted spoon to transfer the broccoli to a colander to drain, then place it in a separate bowl. Return the water to a boil for cooking the noodles.

3. 3

   Add the dried udon noodles to the boiling water and cook according to package directions, stirring and checking frequently since cooking times can vary. Before draining, measure out and reserve 1 cup of the cooking water. Drain the noodles in a colander and rinse briefly under hot running water.

4. 4

   While the noodles cook, tear the cooked chicken into bite-sized chunks and place them back in the bowl with the reserved liquid.

5. 5

   To the chicken, add the oyster sauce, hoisin sauce, sesame oil, chile garlic paste, and half of the chopped scallions. Pour in 1/3 cup of the reserved cooking water and stir well to combine all ingredients into a sauce.

6. 6

   Divide the cooked udon noodles evenly among 4 serving bowls. Top each bowl with the chicken mixture and the cooked broccoli. Garnish with the remaining scallions and sesame seeds if desired. Serve immediately and stir the contents of each bowl just before eating. If the noodles seem dry, thin the dish with additional reserved cooking water as needed.