Quick Chicken Udon Noodles

Ingredients

• 300 g Chicken Breast (thinly sliced into bite‑size strips)
• 200 g Udon Noodles (fresh or dried, thick and chewy)
• 2 Tbsp Olive Oil (for sautéing)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cloves Garlic (minced)
• 1/4 tsp White Pepper
• 2 Tbsp Soy Sauce
• 1 Tbsp Oyster Sauce
• 1 tsp Sesame Oil
• 100 g Mushrooms (sliced)
• 1 Bell Pepper (sliced thin, any color)
• 100 g Asparagus (cut into 2‑inch pieces)
• 1 Onion (sliced thin)

Instructions

1. Prep Ingredients

   Slice the chicken breast into thin strips, slice mushrooms, bell pepper, asparagus, and onion as described. Mince the garlic.

   Time: PT5M

2. Boil Udon Noodles

   Bring a pot of water to a rolling boil, add the udon noodles and cook for 2 minutes or until just tender. Stir occasionally to prevent sticking.

   Time: PT5M

   Temperature: high heat

3. Drain and Rinse Noodles

   Drain the noodles in a colander and rinse briefly with cool water to stop cooking. Set aside.

   Time: PT1M

4. Cook Chicken

   Heat 1 Tbsp olive oil in the skillet over medium‑high heat. Add the chicken, season with salt, black pepper, white pepper, and minced garlic. Stir‑fry until the chicken is cooked through, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

5. Remove Chicken

   Transfer the cooked chicken to a plate and set aside while you stir‑fry the vegetables.

   Time: PT1M

6. Stir‑Fry Asparagus

   Add the remaining 1 Tbsp olive oil to the same skillet. Add asparagus pieces and stir‑fry for 3 minutes until they start to soften.

   Time: PT3M

   Temperature: medium‑high

7. Add Onions

   Add sliced onion to the skillet and cook for 2 minutes until they turn translucent.

   Time: PT2M

   Temperature: medium‑high

8. Add Bell Pepper

   Add the bell pepper strips and stir‑fry for another 2 minutes.

   Time: PT2M

   Temperature: medium‑high

9. Add Mushrooms

   Add the sliced mushrooms and cook for 2 minutes until they release moisture and begin to brown.

   Time: PT2M

   Temperature: medium‑high

10. Combine Chicken and Veggies

    Return the cooked chicken to the skillet and mix with the vegetables.

    Time: PT1M

    Temperature: medium‑high

11. Add Sauce

    In a small bowl combine soy sauce, oyster sauce, and sesame oil. Pour the mixture over the chicken‑vegetable mix and stir to coat evenly.

    Time: PT3M

    Temperature: medium‑high

12. Add Noodles and Finish

    Add the drained udon noodles to the skillet. Toss everything together for 2 minutes until the noodles are hot and fully coated with sauce.

    Time: PT2M

    Temperature: medium‑high

13. Serve

    Plate the chicken udon stir‑fry, garnish with extra sliced green onions if desired, and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

60 g

Fat

12 g

Fiber

4 g