This Japanese stir-fry can be made with different combinations of meat and veggies, but udon, the thick, chewy noodles often found in soup, are non-negotiable.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 18 to 20 ounces fresh or frozen udon noodles
- 1/4 cup mushroom broth
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- Kosher salt and freshly ground pepper
- 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick
- 2 tablespoons vegetable oil
- 1/4 small head napa cabbage, chopped into 1 1/2-inch pieces
- 1 carrot, thinly sliced on an angle
- 3 scallions (white and green parts separated), thinly sliced
- 1 cup snow peas, trimmed
- 6 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain in a colander and rinse under cold water, stirring the noodles with your hands. Set aside.
- Mix the mushroom broth, sake, soy sauce, sugar and 1/4 teaspoon each salt and pepper in a large liquid measuring cup; set aside. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon vegetable oil and heat until shimmering. Season the chicken lightly with salt and pepper; add to the skillet and cook until browned on the bottom, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, then add the cabbage, carrot and scallion whites. Cook, stirring, until the cabbage is wilted and the carrot is crisp-tender, about 2 minutes. Add the snow peas and garlic and stir-fry until the garlic is golden, 1 to 2 more minutes. Add the noodles and stir-fry until dry and evenly combined, about 30 seconds.
- Add the mushroom broth mixture and chicken to the skillet and cook, tossing, until the liquid is reduced and the noodles are coated, 1 to 2 more minutes; season with salt and pepper. Divide the noodles and vegetables among bowls and top with the scallion greens.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1368 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 220 g |
| Dietary Fiber | 13 g |
| Sugar | 15 g |
| Protein | 66 g |
| Cholesterol | 83 mg |
| Sodium | 1513 mg |
Reviews
Love this stir fry!