NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 oz Dry udon noodles

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

0.5 tsp Sriracha

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Boil water and cook udon noodles according to package instructions until al dente, then drain and set aside.

• 2

  Slice the chicken breast into thin strips and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken strips to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove chicken from the pan and add the broccoli, carrots, and sugar snap peas, sautéing until crisp-tender.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Whisk together tamari, rice vinegar, and sriracha in a small bowl to create the stir-fry sauce.

• 8

  Return the chicken and cooked noodles to the skillet, pouring the sauce over the mixture.

• 9

  Toss everything together for 2 minutes until the noodles are well-coated and heated through.

• 10

  Garnish with sesame seeds before serving hot.