Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
586 Calories
Recipe Instructions
Step 1
Soak the udon noodles in warm water to separate.
Step 2
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.
Step 3
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.
Step 4
Drain the noodles, and add the noodles to the stir-fry mixture.
Step 5
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.
Ingredients
2 tablespoons soy sauce
5 cloves garlic, minced
1 tablespoon sesame oil
4 tablespoons oyster sauce
3 tablespoons toasted sesame seeds
1 ½ tablespoons grated fresh ginger root
1 pound chicken tenderloins
1 (12 ounce) package frozen stir-fry vegetables
2 tablespoons sweet soy sauce (kecap manis)
28 ounces fresh udon noodles
2 tablespoons oil for cooking
2 stalks green onions - chopped, green and white parts separated, divided
