These delicious miniature snacks are ideal for Halloween. Crispy, sweet, and just a little spooky.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 6 ounces frozen udon noodles
- 1 tablespoon olive oil
- ½ pound boneless chicken breasts, cut into thin strips
- ½ onion, sliced
- ½ red bell pepper, sliced
- ½ cup shredded cabbage
- ½ cup carrot matchsticks
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoon gochujang (Korean chile paste)
- 1 tablespoon ketchup
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.
- Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.
- Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.
- Boneless chicken thighs may be used in place of boneless chicken breasts, if preferred.
- Orange of yellow bell pepper can be substituted for red, if you’d like.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 792 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Really excellent. The recipe says it feeds four, but two of us gobbled it up.
Not hard to make at all, and it’s pretty healthy stuff too. Very tasty! Not as spicy as I’d expected, so taste the hot sauce/ketchup mix to see if you want a bit more heat.
My family loved this! I made everything as written except I couldn’t find the Udon noodles frozen so I had to settle for the dry udon noodles. I also increased the soy sauce just a bit. Perfect amount of heat if you like it spicy!
Lot of prep work, yeah, but well worth it. I doubled the recipe and did 4 times the onions. Massive hit. The skillet was so cleaned out it almost did not need to be washed.
Not our favorite but not bad, we didn’t care for the sauce.
Lots of prep but worth it. I used sriracha instead of Korean chili paste as spouse doesn’t liKe blazing hot