Chicken and Vegetable Stir-Fry with Udon Noodles

Total Time:
30 min
15 min
15 min

4 servings

  • 1 teaspoon peanut oil, plus more as needed
  • 2 boneless, skinless chicken thighs, thinly sliced
  • 3 tablespoons soy sauce
  • 3 scallions, white and green parts separated and sliced on the bias
  • 2 cloves garlic, smashed and finely chopped
  • One 1-inch piece fresh ginger, peeled and finely grated
  • 1/2 jalapeno, seeded and cut into brunoise
  • 2 medium carrots, julienned
  • 4 ounces shiitake mushrooms, stemmed and sliced
  • 3 tablespoons rice wine vinegar
  • 1 cup chiffonade Napa cabbage
  • 1/2 cup edamame
  • Kosher salt
  • 1 pound fresh udon noodles
  • Sesame oil, for drizzling
  • 1/4 cup peanuts, coarsely chopped
  • Cilantro, for garnish
  • Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.

  • Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.

  • Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.

  • Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

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