Chicken Vegetable Udon Noodle Stir-Fry

Recipe by Kathy Siegel, MS, RDN, CDN from The 30-Minute Clean Eating Cookbook published by Rockridge Press. Copyright © 2020. Photo courtesy of Kate Sears.
Prep Time 15 mins
Cook Time 15 mins
Course Entrée
Servings 6 people

Equipment

  • Medium Saucepan
  • Dutch Oven or Deep Skillet

Ingredients
  

  • 1 (8-oz) Box Whole-Grain Udon Noodles
  • 1 tbsp Olive Oil
  • 3 Garlic Cloves (Minced)
  • 1 Small Bunch Green Onions (Sliced and separated into white and green parts)
  • 1 Baby Bok Choy (Chopped)
  • 1 Carrot (Julienned)
  • 6 oz Shiitake Mushrooms (Cut into ¼-inch slices)
  • 1 tbsp Sesame Oil
  • 1 lb Chicken Breasts (Cut into ½-inch slices)
  • ¼ cup Chicken Broth
  • 2 tbsp Tamari
  • 1 tbsp Rice Vinegar
  • ¼ cup Peanuts

Optional Toppings

  • ¾ cup Shelled Edamame
  • ½ cup Bean Sprouts
  • 2 tbsp Sesame Seeds
  • 1 Small Bunch Cilantro (chopped)

Instructions
 

  • In a medium saucepan, add the udon noodles and enough water to cover them. Bring to a boil and cook for 11 minutes. Drain the noodles and set aside.
  • While the noodles are cooking, heat the olive oil in a Dutch oven or deep skillet. Add the garlic and the white parts of the green onions and sauté for 3 minutes. Add the baby bok choy, carrot, and mushrooms. Sauté for 5 minutes. Set the vegetables aside. Add the sesame oil to the Dutch oven, heat it, and add the sliced chicken. Cook for 5 minutes.
  • Combine the vegetables with the chicken and sauté for 2 minutes. Add the cooked udon noodles and sauté for 2 minutes. Add the cooked udon noodles, chicken broth, tamari, rice vinegar, and peanuts. Mix well and sauté for an additional 5 minutes. Top with edamame, bean sprouts, sesame seeds, and cilantro, if desired. Serve.

Notes

Per Serving: Calories: 388; Fat: 15g; Protein: 32g; Total Carbs: 36g; Fiber: 6g; Sodium: 879mg; Iron: 4mg
Keyword Dairy-Free