I was running around last night after work but still wanted to make dinner for my boyfriend and a friend before we watched the new episode of Top Chef. Usually Asian food is my go-to for a quick weeknight meal, so I decided to combine some ingredients I had in the fridge with udon noodles for a fast fix. I cooked the noodles the same way I do regular pasta, and then added it to a stir-fry. I used the vegetables and chicken I had on hand, but you can re-create it with whatever ingredients you like.
Chicken & Vegetable Udon Noodles:
- Boil one pot of water and cook one box of udon* noodles according to package instructions.
- Meanwhile, heat a large saute pan with 1 tbsp. vegetable oil.
- Add one sliced chicken breast, one bunch diced asparagus, 2 tbsp. diced green onions, and one package sliced mushrooms to the pan. Season with salt and pepper.
- Cook for three minutes, stirring occasionally.
- Add 2 tbsp. soy sauce, 2 tsp. minced garlic, and Sriracha* hot sauce. Cook for another 5 minutes.
- Add cooked noodles to the pan and toss with 1 tbsp. soy sauce and 1 tsp. sesame oil.
- Serve in bowls and top with toasted almonds and 1 more tbsp. sliced green onions.
*Available in the Asian food aisle of most supermarkets.
 |
| P.S. How cute are these new bowls I got from Anthropologie? |
No comments:
Post a Comment