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Udon Noodles with Vegetables in Sesame Sauce with Chicken Breast

Make a Japanese dish with an amazing flavor — so appetizing! This extraordinarily tasty, original dish isn't hard to put together. The garlic oil you make will keep for other dishes, too (store it in the fridge and add a little as you cook). The remarkable sesame sauce pairs beautifully with the seared chicken, vegetables, and noodles. Give it a try!

alena•♫Author avatar
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Udon noodles with vegetables with sesame sauce with chicken breast
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Udon noodles with vegetables with sesame sauce with chicken breast
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 12 g
Fats 35 % 18 g
Carbohydrates 41 % 21 g
268 kcal
GI: 33 / 48 / 19
  • First, make the garlic oil: 1. Peel the garlic and put it in a blender. 2. Pour in the vegetable oil (100 ml). 3. Blend everything together. Now make the sesame sauce: 4. Peel the ginger root and cut it into large pieces. 5. Put the sesame seeds in a saucepan — no oil needed. 6. Toast the sesame over medium heat until it starts to turn golden, stirring constantly. 7. Add the sugar and cook, still stirring, until the sugar begins to melt. 8. Pour in 2 tablespoons of the garlic oil and stir. 9. Now add the soy sauce and cook, stirring, for 4–5 minutes (until the sauce is smooth). 10. Add the ginger and boil everything together for 5–7 minutes (the sauce will start to thicken). Now for the main part of the dish: 11. Peel the carrot and zucchini and cut them into long thin strips with a julienne tool or a knife. 12. Boil the noodles for 8 minutes and drain in a colander. 13. While the noodles cook, salt and pepper the chicken breasts (washed ahead of time and patted dry with paper towels). Leave the skin on or take it off, as you prefer. 14. Heat a skillet with 50 ml of vegetable oil and add the chicken breasts. Sear on both sides until cooked through. 15. Heat a sauté pan with 50 ml of vegetable oil and add the carrot and zucchini. Stir-fry the vegetables for 2–3 minutes over high heat. 16. Add the noodles to the vegetables and, stirring constantly, stir-fry everything together for 1 minute. 17. Pour in the sesame sauce (reserve some to drizzle over the finished dish), toss, and keep over the heat for half a minute. 18. Divide the noodles and sauce among serving plates, cut the cooked breast into pieces, and add them to the noodles. 19. Drizzle the chicken with the reserved sesame sauce. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Whole dried sesame seeds - 563  kcal/100g
  • Hulled sesame seeds - 582  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Udon noodles - 337  kcal/100g
  • Young zucchini - 24  kcal/100g

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