Japanese Udon Noodles and Chicken Stir Fry

This is a “use what you got” recipe. I grabbed some chicken breast I’d cooked previously, a package of Udon noodles, and some veggies. I like to make this stir-fry towards the end of the week and use whatever leftover veggies I have in the fridge.


2 cloves of garlic chopped

1/4 of a large onion

2 cups of broccoli with the stems chopped off

2 chicken breast cut in cubes (previously cooked)

1/3 of a red and a yellow pepper sliced in strips

Sesame seeds

Low sodium soy sauce

Mrs. Dash non-salt seasoning

Sea salt and fresh ground pepper


I  love me some Neoguri Spicy Seafood Udon noodles. You can find these in Asian markets and some grocery stores like Kroger.


Heat up 2 teaspoons of olive oil in a non-stick pan. Add the onion and garlic and let them cook for a few minutes.


Add the bell peppers and broccoli to the mixture and cook on medium-high heat. Season with the Mrs. Dash, salt and pepper.


In the meantime, put your noodles in a microwave safe bowl, add the seasoning packet and let them cook for four minutes.


Going back to the stir-fry, add the pre-cooked chicken and let it meld in with the dish. Then pour the noodles with the broth into the stir-fry. Turn the heat up and stir it all together, cooking some of the broth out.

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Serve a bowl with sesame seeds on top and add low sodium soy sauce.

Stay blessed,





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