Sesame chicken stir-fry with udon noodles
Wonderfully chewy udon noodles replace humdrum rice in this quick stir-fry, a real crowd-pleaser that’s great for entertaining.
In your bag
- ½ pound fresh udon noodles
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 1 celery rib
- 1 yellow onion
- 1 red bell pepper
- 3 scallions
- 3 or 4 sprigs fresh cilantro or other leafy herb such as basil
- 1 teaspoon arrowroot powder
- 1 cup chicken broth
- Sun Basket sesame stir-fry seasoning (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
- ½ teaspoon sambal oelek (optional)
- 1 tablespoon sesame seeds
For a creamier sauce, blend the sesame stir-fry seasoning with a heaping tablespoon of your favorite nut or seed butter before adding it to the pan in Step 4. If the nut butter makes the sauce too thick, thin the sauce with a bit of water. Additionally, if the udon noodles begin to clump, give them a second rinse, this time with cold water.
Made from soft wheat, Japanese udon noodles are famously thick, white, and full of texture. Across Japan, udon come in many regional variations. They can be served hot or cold, and provide the perfect blank canvas for broths and toppings.
Calories: 550, Protein: 27g (54% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 85mg (28% DV), Sodium: 1410mg (59% DV), Carbohydrates: 21g (7% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.