1Small Bunch Green Onions(Sliced and separated into white and green parts)
1Baby Bok Choy(Chopped)
6ozShiitake Mushrooms(Cut into ¼-inch slices)
1lbChicken Breasts(Cut into ½-inch slices)
1Small Bunch Cilantro(chopped)
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.
Per Serving: Calories: 388; Fat: 15g; Protein: 32g; Total Carbs: 36g; Fiber: 6g; Sodium: 879mg; Iron: 4mg