NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Udon noodles

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp Gochujang

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Baby bok choy

0.25 cup Red bell pepper

0.25 cup Snap peas

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, gochujang, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

  Season the diced chicken breast evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the sliced red bell pepper, snap peas, and chopped baby bok choy to the pan, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Toss the cooked udon noodles into the skillet and pour the prepared spicy sauce over the mixture.

• 7

  Stir-fry for an additional 2 minutes, ensuring the noodles and vegetables are thoroughly coated and the sauce has thickened slightly.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.