Stir-fried Udon Noodles
with chicken and broccoli

Name: Stir-fried Udon Noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp + 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Fish sauce; 1 Tbsp Brown sugar; 1 1/4 lbs Chicken breasts, sliced; 3 cloves Garlic, minced; 3 stalks Green onions, chopped, white and green parts separated; 1 1/2 lbs Broccoli, chopped; 1/2 lb Udon noodles ((Look for these in the ethnic aisle)); 2 Eggs; 1 Tbsp + 1 Tbsp Cooking oil; 1 Tbsp Rice vinegar; 1/2 Lemon, juice of

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This dish has been one of our community's favorites because you can never go wrong with chicken and broccoli, but when you combine them with chewy udon noodles, this combo becomes a perfect trifecta.
Smarts: Make sure to season and tenderize your chicken with some salt and pepper. It makes a huge difference in the taste of the meat.

Proteins

Chicken, non-ground

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Chicken and Broccoli Udon:

Soy sauce, low-sodium - 1 Tbsp + 2 Tbsp
Fish sauce - 1 Tbsp
Brown sugar - 1 Tbsp
Chicken breasts - 1 1/4 lbs , sliced
Garlic - 3 cloves , minced
Green onions - 3 stalks , chopped, white and green parts separated
Broccoli - 1 1/2 lbs , chopped
Udon noodles - 1/2 lb ((Look for these in the ethnic aisle))
Eggs - 2
Cooking oil - 1 Tbsp + 1 Tbsp
Rice vinegar - 1 Tbsp
Lemon - 1/2 , juice of

Prep

Make marinade - Mix together first part of soy sauce, fish sauce, and brown sugar.
Chicken - Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Green onions / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
Udon - Cook udon noodles according to packaged instructions. (Can be done up to 3 days ahead)

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Make

Whisk eggs.
Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and whisked eggs to heated oil. Lightly scramble.
While the eggs are still runny, toss in broccoli, and saute for 2 to 3 minutes until broccoli is cooked through, tender but with a crunch still.
Add noodles, chicken (and all the juices), second part of soy sauce, and rice vinegar to wok. Toss until everything is coated. Finish with lemon juice, and season to taste with more soy sauce or even hot sauce (like Sriracha). Serve with green parts of green onions.

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