Chicken and Vegetable Stir-Fry with Udon Noodles Recipe

Name: Chicken and Vegetable Stir-Fry with Udon Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon peanut oil, plus more as needed; 2 boneless, skinless chicken thighs, thinly sliced; 3 tablespoons soy sauce; 3 scallions, white and green parts separated and sliced on the bias; 2 cloves garlic, smashed and finely chopped; One 1-inch piece fresh ginger, peeled and finely grated; 1/2 jalapeno, seeded and cut into brunoise; 2 medium carrots, julienned; 4 ounces shiitake mushrooms, stemmed and sliced; 3 tablespoons rice wine vinegar; 1 cup chiffonade Napa cabbage; 1/2 cup edamame; Kosher salt; 1 pound fresh udon noodles; 1/2 cup edamame; Sesame oil, for drizzling; 1/4 cup peanuts, coarsely chopped; Cilantro, for garnish

Servings: persons

1 teaspoon peanut oil, plus more as needed
2 boneless, skinless chicken thighs, thinly sliced
3 tablespoons soy sauce
3 scallions, white and green parts separated and sliced on the bias
2 cloves garlic, smashed and finely chopped
One 1-inch piece fresh ginger, peeled and finely grated
1/2 jalapeno, seeded and cut into brunoise
2 medium carrots, julienned
4 ounces shiitake mushrooms, stemmed and sliced
3 tablespoons rice wine vinegar
1 cup chiffonade Napa cabbage
1/2 cup edamame
Kosher salt
1 pound fresh udon noodles
1/2 cup edamame
Sesame oil, for drizzling
1/4 cup peanuts, coarsely chopped
Cilantro, for garnish

1
Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce.
2
Cook until the chicken is cooked through, then remove and reserve for later use.
3
Add in the white scallion pieces, garlic, ginger and jalapenos.
4
Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes.
5
Toss in the carrots and cook until softened, about 2 minutes.
6
Toss in the mushrooms and cook until softened, 2 to 3 minutes.
7
Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer.
8
Sprinkle in the green scallions.
9
Bring a large pot of salted water to a boil.
10
Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
11
Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated.
12
Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon peanut oil, plus more as needed, 2 boneless, skinless chicken thighs, thinly sliced, 3 tablespoons soy sauce, 3 scallions, white and green parts separated and sliced on the bias, and more.

Yes, Chicken and Vegetable Stir-Fry with Udon Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Stir-Fry with Udon Noodles

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