Spicy Spicy Udon

One word: yikes.

This udon soup was spicy. I love me some spicy food, and in fact, may be a little addicted to it, but I think next time I'll hold back on this one.

It was absolutely delicious, but could have done without the snot and sweat dripping down my face as I ate. And the post-meal spicy hallucinations.

I'll share the original recipe, but seriously, I would either hold back on the chile paste or the habanaro. Not sure how much flavor it will take away, but ye be warned.

Spicy Spicy Udon Recipe:

• 1-2 chicken breast
• 5 cups chicken broth
• 4 tbsp soy sauce
• 3 tbsp red chile paste
• 1 tbsp white vinegar
• 2 tsp fish sauce
  
• 2 tbsp honey
• 1 celery stalk + leaves, chopped
• 1 bunch enoki or clamshell mushrooms (sold at Asian markets; any mushrooms will do)
• 1 habanero with seeds, diced
  
• 2 tsp coriander
  
• 1 tsp ginger
• 1 tbsp garlic powder
• 1 tbsp black pepper

Combine everything in slow cooker and cook on high for 4 hours (for stove-top, cook chicken first and then combine in a large stock pot; bring to boil and simmer for an hour). When ready, cook package of udon noodles according to directions. Serve noodles in bowl and top with soup; garnish with fresh basil and green onion.