Ingredients
6
6 servings
- •28 ounces fresh udon noodles
- •1 pound chicken tenderloins
- •2 tablespoons oil for cooking
- •2 stalks green onions - chopped, green and white parts separated, divided
- •1.5 tablespoons grated fresh ginger root
- •5 cloves garlic, minced
- •1 (12 ounce) package frozen stir-fry vegetables
- •4 tablespoons oyster sauce
- •2 tablespoons sweet soy sauce (kecap manis)
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •3 tablespoons toasted sesame seeds
Instructions
- Soak the udon noodles in warm water to separate.
- Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
- Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
- Drain the noodles, and add the noodles to the stir-fry mixture.
- Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.
Nutritional Facts
Per 6 servings
- Calories: 586
- Carbohydrate: 85g
- Fat: 13g
- Fiber: 2g
- Protein: 27g
- Sugar: 5g
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