Ingredients
Scale
- 8 oz fresh or frozen udon noodles
- 2 boneless chicken breasts (sliced thinly)
- 1 cup carrots (julienned)
- 1 cup bell peppers (sliced)
- 4 green onions (chopped)
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
Instructions
- Prepare all ingredients by slicing chicken and vegetables.
- Heat a large skillet over medium heat and add sesame oil. Cook sliced chicken for about 5 minutes until golden brown.
- Add carrots and bell peppers to the skillet; stir-fry for an additional 3 minutes until slightly softened.
- Meanwhile, cook udon noodles according to package instructions (about 5 minutes), then drain well.
- Combine cooked udon noodles with chicken and vegetables in the skillet. Pour the sauce mixture over everything, tossing to coat evenly.
- Garnish with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg