TERIYAKI CHICKEN UDON NOODLES Recipe
Udon noodles with chicken breast stir-fried in house teriyaki sauce with snow peas, bok choy, carrots, bean sprouts, onions and red pepper (sub for pork +$1,00, beef +$1.00, or shrimp +$2.00)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Ingredients
Slice the chicken breast, onion, carrots, and red bell pepper into thin strips. Chop the bok choy into bite-sized pieces.
Cook Udon Noodles
Bring a pot of water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
Stir-Fry Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the onion and stir-fry for 1-2 minutes until softened.
Add Chicken
Add the sliced chicken breast to the skillet and cook until it's no longer pink, about 5-7 minutes.
Combine Ingredients
Add the carrots, snow peas, bok choy, and red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Add Teriyaki Sauce
Pour the teriyaki sauce over the stir-fried chicken and vegetables. Stir well to combine and cook for an additional 2 minutes.
Add Udon Noodles
Add the cooked udon noodles to the skillet. Toss everything together to coat the noodles in the sauce. Season with salt and black pepper to taste.
Serve
Serve the teriyaki chicken udon noodles hot, garnished with bean sprouts on top.
