Chicken Udon
2
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #6093
August 02, 2012
"This is a recipe I came up with when trying to recreate one of my favourite dishes from a local Japanese restaurant. It is quick and easy so, perfect for a weeknight meal. This is enough for 2 small meals or 1 big eater."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (358.6 g)
- Calories 530.3
- Total Fat - 4.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 136.1 mg
- Sodium - 706.5 mg
- Total Carbohydrate - 105.5 g
- Dietary Fiber - 6.6 g
- Sugars - 7.5 g
- Protein - 17.6 g
- Calcium - 112.9 mg
- Iron - 3.4 mg
- Vitamin C - 93.9 mg
- Thiamin - 0.2 mg
Step 1
Bring a pot of water to a boil and cook the udon noodles for 3 minutes; drain and set aside.
Step 2
Drizzle vegetable oil in bottom of wok or skillet and bring to medium- high heat.
Step 3
Add the broccoli, onions, garlic and mushrooms; cook until onions are translucent.
Step 4
Add the bean sprouts, cooked chicken, udon noodles and oyster sauce; heat through.
Step 5
Stir in sesame oil and serve.
Tips & Variations
No special items needed.
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