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Ingredients
Scale
- 16 ounces fresh udon noodles (2 packages of 8 oz each)
- 1 tablespoon olive oil
- ¾ pound boneless, skinless chicken breasts (cut into small pieces)
- 4 white mushrooms (sliced)
- 3 green onions (chopped)
- 1 tablespoon sesame oil
- ⅓ cup low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sriracha sauce
- ¼ cup hoisin sauce
- 2 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- ½ cup low-sodium chicken broth
- Black pepper (to taste)
Instructions
- Blanch udon noodles in boiling water for 1 to 2 minutes and drain.
- Combine hoisin sauce, soy sauces, sriracha, chicken broth, garlic, and ginger in a bowl.
- Heat olive oil in a skillet, add chicken, and brown it, then add mushrooms.
- Add cooked noodles and sauce to the skillet, mixing until heated through.
- Garnish with chopped green onions before serving.
Notes
For extra crunch, add julienned vegetables during sautéing.
Store leftovers in an airtight container for up to two days.
Reheat leftovers in a skillet with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
- Cholesterol: 70