Ingredients

The following ingredients have 4 Servings
  • 2 packages udon noodles (7 oz each)
  • 4 chicken thighs (boneless, cut into bite-sized pieces)
  • 1 teaspoon vegetable oil (more as needed)
  • ½ onion (sliced)
  • 4 oz mushrooms (sliced)
  • 1 red bell pepper (sliced)
  • 1 cup snap peas
  • sesame seeds and thinly sliced green onion for garnish (optional)
  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tablespoons brown sugar
  • 2 teaspoons rice wine vinegar
  • ½ tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon sriracha
  • ½ teaspoon fresh ginger (optional )

Instruction

  • Combine all sauce ingredients in a small bowl and set aside.
  • Cook udon noodles according to package directions, drain well, and set aside.
  • While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
  • Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
  • Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
  • Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
  • Garnish with sesame seeds and green onions if desired.