Who doesn’t like a change of pace sometimes. This is a simple entrée full of nutritious vegetables. It takes a while to cut of the vegetables but if you have time constrains you can pick up a mixed stir fry vegetable mix to save some time and pre-cooked chicken strips all in the freezer section. You could also prepare the ingredients on a day you have time to prepare and freeze meat and vegetables. Even the udon noodles could be pre-cooked to an almost cooked stage and then frozen to use later.
For better nutrition buy whole wheat undon noodles. They will give you more protein and nutrients your body is craving.
8 oz Udon Noodles
2 tsp. Cooking Oil
1 cloves Garlic, minced
1 teaspoons Ginger Root
Red Peppers or mixture
2 carrots, slice diagonal pieces
1/2 cup sugar peas
Grilled chicken strips
Sesame Seeds & green onions (optional)
Cook Udon noodles according to package instructions. Heat oil in wok or large skillet. Add garlic and ginger and cook 1 minute. Add carrots, peas and peppers and cook for 2 minutes. Add sauce and chicken to pan. Bring to a simmer and cook until chicken is heated through. Remove from heat and add the noodles. Serve with green onions & sesame seeds on top.
Ingredients for Sauce:
1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
Add all the ingredient into a small sauce pan. Heat on medium heat until the sugar has been dissolved. Let cook and store for later use in a refrigerator for up to 3 days.