Chicken Udon Noodle Stir Fry

• 8 ounces chicken breast, thinly sliced
• 8 ounces dried udon noodles
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons honey
• 1/4 teaspoon crushed red pepper
• 2 green onions, sliced
• 1/4 cup chicken broth

Steps

1. 1 Cook udon noodles according to package instructions; drain and set aside.
2. 2 Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add chicken and cook until browned and cooked through, about 5 minutes.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, add sesame oil, garlic, and ginger; sauté for 1 minute.
6. 6 Add broccoli and red bell pepper; stir fry for 3-4 minutes until tender-crisp.
7. 7 Return chicken to the skillet, along with cooked udon noodles.
8. 8 Whisk together soy sauce, oyster sauce, honey, and chicken broth; pour over the noodles and chicken.
9. 9 Toss to coat, sprinkle with crushed red pepper, and heat through.
10. 10 Garnish with green onions before serving.

Nutrition

Tips

• For gluten-free, use tamari instead of soy sauce.
• Add a soft-boiled egg on top for extra richness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Serving Suggestions

• Serve with a side of pickled ginger or a simple cucumber salad.

FAQ