Stir-Fried Chicken & Udon Noodles

2
Amy H.

By
@Meave

I was going to make a garlic and ginger shrimp recipe and serve it over some Udon noodles I had in the fridge, but things got hectic and I used the shrimp for something else. So I came up with this out of what I had sitting in the fridge/freezer this week. It came out really good. I love Asian style food!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Method:
Stir-Fry

Ingredients

  • 1 1/2 lb
    boneless, skinless chicken breasts or thighs
  • 1 pkg
    (10 oz.) dry udon noodles
  • 3 Tbsp
    peanut oil, divided
  • 2 clove
    garlic, minced
  • 1 medium
    onion, sliced into thin strips
  • 2
    carrots, julienned
  • 1 stalk(s)
    celery, diagonally sliced, thin
  • 1/4 c
    chicken broth
  • 1 tsp
    sesame oil
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    brown sugar
  • 1/4 c
    thinly sliced green onions

How to Make Stir-Fried Chicken & Udon Noodles

Step-by-Step

  1. Prepare Udon Noodles according to package directions. Rinse with cold water. Set aside.
  2. Partially freeze (or thaw) chicken, depending on your starting point! Slice thinly across the grain into strips.
  3. In large pan or wok heat 1 tablespoon of the peanut oil over medium-high heat. Stir-fry chicken until fully cooked. Set aside, keep warm.
  4. Lower heat to medium. Clean wok, add another tablespoon of peanut oil to wok. Saute onions and vegetables for a minute or so. Add garlic, stir-fry another 30 seconds.
  5. Mix together sesame oil, chicken broth, soy sauce and brown sugar until well combined.
  6. Add noodles and broth mixture to wok. Toss together noodles and veggies and remaining Tbsp. peanut oil. Add in chicken. Continue to stir-fry until well combined. Remove from heat.
  7. Plate chicken & noodles stir-fry and garnish with a bit of fresh, sliced, green onion. Serve!

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