Udon Noodles with Chicken, Vegetables, and Ginger

Hearty noodles with chicken and vegetables — you won't be able to stop! Just right for dinner.

Recipe author

Servings:

Udon noodles

150

Chicken breast

400

Carrot

Onion

Bell pepper (yellow)

Garlic

Ginger (grated)

Soy sauce

Celery

Water

120

Salt

Ground black pepper

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 13 % 4 g

Carbohydrates 52 % 16 g

133 kcal

GI: 38 / 63 / 0

Peel the carrot and onion and cut them into thin slices. Heat half of the vegetable oil in a large sauté pan or heavy-bottomed skillet and cook the vegetables for 5 minutes. Meanwhile, prep the bell pepper, ginger, and garlic. Cut the pepper into bite-size squares, and halve the celery stalk lengthwise before slicing it. Grate the ginger on a fine grater and press the garlic through a garlic press. Add all of these to the carrot and onion, cook for a couple more minutes, then pour in the water and add the soy sauce. Simmer until the vegetables are nearly done. Cut the chicken breast into fairly large pieces and sear them in the remaining oil in a separate skillet for just a minute — the chicken should still be raw inside. Add the chicken to the vegetables, stir, and set aside for now. Bring a pot of water to a boil, salt it, and cook the udon noodles for 6–8 minutes, then drain them in a colander. Add the drained noodles to the skillet with the chicken and vegetables, toss gently, and simmer for 5–7 minutes. Season with pepper to taste, and add salt if needed. Serve right away. Enjoy!

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