Differences between revisions 1 and 4 (spanning 3 versions)
⇤ ← Revision 1 as of 2015-07-29 01:52:40 →
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Editor: MikeCrute
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← Revision 4 as of 2015-08-16 01:20:08 → ⇥
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Editor: KatelinMcKnight
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Deletions are marked like this. Additions are marked like this.
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 * large handful bean sprouts
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 * 3 tablespoons tamari, coconut amino’s or soy sauce  * 3 tablespoons soy sauce
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 * 1/2 teaspoon red pepper flakes, or to taste
 * toasted sesame seeds, to garnish		  * 2 teaspoons red pepper flakes, or to taste
 * 1 pound chicken marinated in 2 Tablespoons soy sauce, 1 Tablespoon sesame oil, garlic powder and red pepper flakes
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 1. Cook noodles as directed on package, set aside.
 1. While you’re waiting for the water to boil, begin slicing up your veggies.
 1. In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.  
 1. Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn’t hurt either! 		 1. Marinate chicken for at least 30 minutes. Sear it on a hot grill pan then cook in the oven.
 2. Slice up veggies while the chicken is cooking.
 3. In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, basil, water/broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster.
 4. Cut up or shred the chicken. Add to veggies to keep it warm.
 4. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.
 5. Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn’t hurt either!
Line 30: Line 31:
|| '''Calories''' || 0 cal ||
|| '''Fat'''           || 0 g ||
|| '''Saturated Fat''' || 0 g ||
|| '''Cholestorol''' || 0 mg ||
|| '''Sodium''' || 0 mg ||
|| '''Carbohydrates''' || 0 g ||
|| '''Sugars''' || 0 g ||
|| '''Fiber''' || 0 g ||
|| '''Protein''' || 0 g ||		 || '''Calories''' || 372 cal ||
|| '''Fat''' || 9.30 g ||
|| '''Saturated Fat''' || 1.6 g ||
|| '''Cholestorol''' || 48 mg ||
|| '''Sodium''' || 1204.3 mg ||
|| '''Carbohydrates''' || 43 g ||
|| '''Sugars''' || 6.4 g ||
|| '''Fiber''' || 3.3 g ||
|| '''Protein''' || 28 g ||
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CategoryRecipesDinner CategoryRecipesDinner 

Simple Udon Noodle Bowl

Ingredients

  • 1 package udon noodles
  • 1 tablespoon sesame oil
  • 1 small onion, sliced
  • 8 oz. mushrooms, sliced
  • 1 large or 3 small zucchini, cut in half and sliced
  • 3 – 4 scallions, cut into 1 inch pieces
  • handful of basil, whole leaf or roughly chopped
  • 1/4 cup water or vegetable broth
  • 3 tablespoons soy sauce
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon garlic powder
  • 2 teaspoons red pepper flakes, or to taste
  • 1 pound chicken marinated in 2 Tablespoons soy sauce, 1 Tablespoon sesame oil, garlic powder and red pepper flakes

Instructions

  1. Marinate chicken for at least 30 minutes. Sear it on a hot grill pan then cook in the oven.
  2. Slice up veggies while the chicken is cooking.
  3. In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, basil, water/broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster.
  4. Cut up or shred the chicken. Add to veggies to keep it warm.
  5. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.
  6. Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn’t hurt either!

Nutritional Facts

Calories

372 cal

Fat

9.30 g

Saturated Fat

1.6 g

Cholestorol

48 mg

Sodium

1204.3 mg

Carbohydrates

43 g

Sugars

6.4 g

Fiber

3.3 g

Protein

28 g

CategoryRecipesDinner

Recipes/SimpleUdonBowl (last edited 2015-08-16 01:20:08 by KatelinMcKnight)