Are you looking for tasty recipes that also happen to be healthy? Then, my Healthy Chicken Udon Noodles is a recipe for you.Jump to Recipe
The best thing about Asian recipes is how quickly they come together. My experience with Asian recipes is that ultimately you are combining your ingredients in a very familiar sequence. It begins with a marinade of your protein – whether meat or vegan. Then, the protein is charred in the wok. Next, the vegetables are cooked. Everything is added back to the wok and the sauce is added to complete the dish.
Some of my favorite Asian recipes that I have made include:
As has become my custom, my recipes develop from a pretty good amount of research. I watch a lot of different people on youtube and google the planned recipe to understand the process and get a sense of the flavors/ingredients that different chefs use. Then, I amalgamate the different recipes to suit my palate. Two youtube videos I used for this recipe our one from CHEF JACK EVANS and the base came from SEONKYOUNG LONGEST.
I do have to say that I got a little carried away with the number of ingredients I used. I counted 19 ingredients as you can see on the picture below. The chicken is marinated and browned followed by adding vegetables, sauce and eventually the noodles. The noodles were cooked separately and I par cooked the broccoli and bok choy. The rest of the dish was cooked in the wok.
The cast of characters.
Building the Healthy udon noodle dish.The Healthy Chicken Udon Noodles plated
Healthy Chicken Udon Noodles
My Healthy Chicken Udon Noodles has so much flavor and is good for you. Chicken and noodles in a delicious sauce – that's it!
- 1 Lb Chicken breasts cut in 1" pieces
- 1 Tbsp Chinese five spice
- 2 Tsp Salt
- 1 1/2 Lbs Udon noodles
- 1/4 Whole Red cabbage
- 1 Bunch Bok choy diced
- 1/2 Head Broccoli cut into florets
- 2 Large Shallots diced
- 3 Cloves Garlic minced
- 5 Whole Sweet peppers diced
- 2 Tsp Sesame oil
- 2 Tsp Honey
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Mayonnaise
- 1 Tbsp Tahini
- 1 Tbsp Sambal oelek
- 1 Tbsp Red Chili Bean paste
- 1 Tbsp Sesame seeds
- 1 Tbsp Light soy sauce
- 1/4 Cup Chicken broth
Begin by placing the bok choy and broccoli on a baking tray. Place in your steam oven (you can bake for 15 – 20 minutes) and steam for 7 – 8 minutes. Throw all the veggies in the wok with a little bit of oil on high heat. Cook for about 2 minutes. Set aside.
Combine all the spices and sauce ingredients. Set aside.
Cook the udon noodles according to the box instructions.
Bring the chicken to room temperature. Spice the chicken and let the chicken sit for 15 minutes. Heat your wok on medium high heat. (My wok is cast iron and seasoned so no oil is added to brown the meat). Brown the chicken on both sides cooking 1 – 3 minutes per side. Cook in batches.
Next add in the shallots and cook for 1 minute. Now add in all the sauce ingredients and simmer for 5 minutes. Add in the noodles and mix thoroughly with the sauce. Next, add in all the vegetables, mix well and simmer for 2 minutes to bring everything to temperature.
Serve and enjoy!