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