Udon stirfry (veggie and meat)
Stir-fried udon noodles with vegetables and chicken, cooked with soy sauce and sesame oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Udon Noodles (fresh or frozen) | 500 | Grams |
| Chicken Breast (sliced into thin strips) | 500 | Grams |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced into thin strips) | 1 | Count |
| Broccoli (cut into small florets) | 1 | Head |
| Green Onion (chopped) | 3 | Stalk |
| Garlic (minced) | 3 | Clove |
| Soy Sauce | 4 | Tbsp |
| Sesame Oil | 2 | Tbsp |
| Vegetable Oil | 2 | Tbsp |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Ginger (grated) | 1 | Inch |
Instructions
- Cook the udon noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and grated ginger to the wok, stir-fry for 30 seconds until fragrant.
- Add sliced chicken breast to the wok, stir-fry until the chicken is cooked through.
- Add julienned carrots, sliced bell pepper, and broccoli florets to the wok, stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Add cooked udon noodles to the wok, then pour in soy sauce and sesame oil. Toss everything together to combine.
- Add chopped green onions and toasted sesame seeds, stir-fry for another minute.
- Serve the stir-fried udon noodles hot.
Prep
- Thaw frozen udon noodles if using frozen.
Kitchen equipment
WokJulienne Peeler