Yaki Udon is a Japanese-style stir-fry made with thick and chewy Udon noodles that are ideal for soaking up the rich, soy-based sauce. Look for Udon noodles in the freezer or refrigerator section of most grocery stores.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
2 pkgs (7 oz/200 g each) fresh Udon noodles
1 lb (450 g) boneless, skinless chicken
1⁄3 cup hot water
2 tbsp low-sodium soy sauce
2 tbsp oil
1 bell pepper
1 cup sliced mushrooms
1⁄2 pkg (227 g/8 oz) sugar snap peas
4 cups shredded coleslaw
Toppings (optional): green onions, sesame seeds, Poke Bowl Topper
- Cook noodles in Multipurpose Pot according to package directions. Drain and rinse well under cold water. Set aside.
- Thinly slice chicken. Whisk seasoning with hot water and soy sauce.
- Heat oil in Wok over medium-high heat. Add chicken and 2 tbsp of reserved seasoning mixture; stir-fry until cooked through, about 5 min.
- Meanwhile, slice bell pepper. Add sliced pepper, mushrooms, and peas to wok; cover and cook 3 min.
- Add prepared noodles, coleslaw, and remaining seasoning mixture to wok. Stir-fry until cabbage is tender-crisp.
- Add toppings, if desired.
Per serving: Calories 470, Fat 15 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 105 mg, Sodium 570 mg, Carbohydrate 56 g (Fibre 4 g, Sugars 9 g), Protein 27 g.
Make it vegetarian and swap out chicken for firm tofu.