Stir-Fried Chicken Udon Noodles

1. 1

   Bring a large pot of lightly salted water to a boil. Cook udon in the boiling water, stirring now and then, until the noodles are tender but still slightly firm, 10 to 12 minutes. Drain the noodles and rinse with cold water.

2. 2

   Meanwhile, heat olive oil in a large saucepan or wok over medium heat. Add the chicken and sauté until cooked through, 3 to 4 minutes. Add the onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, keeping the vegetables mostly crisp.

3. 3

   Pour soy sauce over the vegetables and chicken; sauté for 1 to 2 minutes more. Add the udon noodles and toss well. Stir in gojuchang and ketchup, mixing thoroughly to blend all the flavors. Season with salt and pepper.

• Calories 277.89 kcal Moderate
• Protein 20.57 g Good Source
• Carbs 39.11 g Moderate
• Total Fat 4.48 g Moderate
• Saturated Fat 0.53 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 35.91 mg Moderate
• Sodium 741.15 mg High
• Fiber 1.91 g Low Source
• Sugar 5.43 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 32.23 mg Low Source
• Iron 0.91 mg Low Source
• Potassium 69.51 mg Low Source
• Vitamin A 424.03 mcg_rae Good Source
• Vitamin C 21.06 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅