This recipe is one of my go-to weeknight dinners. It is super easy and quick, and it’s a meal the whole family can enjoy. I love it because it is packed with lots of flavor, and it is a great for lunch the day after.
Serves: 5-6 people
Total Time: 30 minutes
Cook Time: 20 minutes
Prep Time: 10 minutes
- 2 chicken breasts cut into small cubes
- 3 carrots julienned
- 1 cup of a Napa cabbage
- 1/2 cup of cooked edamame
- 1 teaspoon of ginger peeled and grated
- 3 scallions white part removed separated and cut on the bias
- 2 cloves of garlic smashed and finely chopped
- 1 pound of udon noodles
- 3 tablespoons separated of soy sauce
- 1 tablespoon of teriyaki sauce
- 1/2 a teaspoon of rice vinegar
- 1 teaspoon of canola oil
- salt and pepper
- juice of 1 lime
- Boil a pot of water for the noodles. DO NOT PUT NOODLES IN.
- Pour the canola oil, teriyaki sauce, 2 tablespoon of soy sauce, two of the scallions, ginger and the chicken into a wok and cook the chicken on medium heat for 10 minutes, stirring occasionally.
- Once the chicken is cooked, put in the garlic and carrots and cook for 2 minutes.
- Cook the noodles in the water for 1 minute less then what it says to do on the package.
- Once noodles are cooked, drain them and rinse them in cold water.
- Pour in the noodles, cabbage and edamame, the rest of the soy sauce, and the rice vinegar. Make sure everything is warm and thoroughly covered in the sauce.
- Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with the rest of the scallions and lime.