- 15 ounces udon noodles
- 1/3 cup soy sauce (low sodium)
- 1/4 cup honey
- 3 cloves garlic
- 1 tablespoon ginger root (fresh)
- 1 tablespoon cornstarch
- 1 pound chicken thigh (boneless, skinless)
- 1 tablespoon olive oil
- 1 cup flowerets (– broccoli, florets)
- 1 cup carrot (chopped –)
- 1 cup bell pepper
- 1 cup snow peas
- 1 cup cabbage
|Calories520Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hood Lucyk 8 months ago
Added mushrooms and omitted cabbage I will add more veggies and less noodles next time. A definite winner.
Rachael Rolon 8 months ago
Would make again! Family absolutely loved it!
trevor minten 8 months ago
Added pepper & chilis and doubled noodles and chicken-yummy!
Ruth Thern 8 months ago
Great, easy recipe Added mushrooms and used leftover pork tenderloin.
Christina K. 9 months ago
quite delicious and simple. will be adding this to our daily rotation!
Amy I. a year ago
This is fantastic. Healthy and flavorful. Thank you!
Jess a year ago
Delicious! Tried ours with Thai rice noodles and it was great. Would probably double the sauce next time, but otherwise wouldn't modify.
John Simplot 2 years ago
Loved it!! Wouldn’t modify
Scott C. 2 years ago
Doubled sauce and it was a HUGE hit. Added to the rotation.
BakerGirl 2 years ago
This was delicious!! This felt very Japanese-I will definitely make this again!
theya 2 years ago
helpful and easy to follow