Chicken and Vegetable Udon
Servings
Prep Time
Cook Time
Ready In
Recipe: #13236
July 20, 2014
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Japanese, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Wok/Stir-Fry, Boneless Pieces, Spring more
"This is a great tasting Japanese dish we really enjoyed. It is from the January 2012 Canadian Living magazine."
Ingredients
Nutritional
- Serving Size: 1 (328.8 g)
- Calories 534.1
- Total Fat - 16.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 176.5 mg
- Sodium - 759 mg
- Total Carbohydrate - 59 g
- Dietary Fiber - 2.5 g
- Sugars - 4.5 g
- Protein - 37.4 g
- Calcium - 32.4 mg
- Iron - 2.6 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step 1
In wok or large skillet, heat vegetable oil over medium-high heat; stir-fry chicken, garlic and ginger until chicken is lightly browned, about 5 minutes.
Step 2
Add mushrooms; stir-fry until beginning to soften, about 2 minutes. Stir in water, hoisin sauce, oyster sauce hot sauce; bring to simmer.
Step 3
Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.
Tips & Variations
No special items needed.
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