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← Revision 4 as of 2015-08-16 01:20:08 ⇥
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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 * 1/2 pound chicken marinated in 2 Tablespoons soy sauce, 1 Tablespoon sesame oil, garlic powder and red pepper flakes |
* 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! |
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| CategoryRecipesDinner CategoryRecipesUntested | 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
- Marinate chicken for at least 30 minutes. Sear it on a hot grill pan then cook in the oven.
- Slice up veggies while the chicken is cooking.
- 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.
- Cut up or shred the chicken. Add to veggies to keep it warm.
- 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.
- 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 |