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


  1. Boil a pot of water for the noodles.  DO NOT PUT NOODLES IN.
  2. 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.
  3. Once the chicken is cooked, put in the garlic and carrots and cook for 2 minutes.
  4. Cook the noodles in the water for 1 minute less then what it says to do on the package.
  5. Once noodles are cooked, drain them and rinse them in cold water.
  6. 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.
  7. Season with salt and pepper to taste.
  8. Transfer to a serving dish and garnish with the rest of the scallions and lime.


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