Udon Noodle Stir Fry
Udon noodle stir fry with vegetables and chicken, cooked quickly in a wok with soy sauce and sesame oil.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Udon Noodles (fresh or frozen) | 500 | Grams |
| Chicken Breast (sliced thinly) | 500 | Grams |
| Soy Sauce (low sodium) | 6 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Vegetable Oil (for stir frying) | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Carrot (julienned) | 2 | Count |
| Bell Pepper (sliced thinly) | 1 | Count |
| Broccoli (cut into small florets) | 1 | Head |
| Green Onions (sliced) | 3 | Stalk |
| Sesame Seeds (toasted) | 2 | Tbsp |
Instructions
- Cook the udon noodles according to package instructions, then drain and set aside.
- Heat vegetable oil in a wok over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds.
- Add sliced chicken breast to the wok and stir-fry until cooked through, about 5-7 minutes.
- 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 along with soy sauce and sesame oil. Toss everything together to combine well.
- Add sliced green onions and toasted sesame seeds. Stir-fry for another minute, then remove from heat.
- Serve the udon noodle stir fry hot, garnished with additional sesame seeds if desired.
Kitchen equipment
WokGraterJulienne Peeler