Ingredients
Scale
- 200g udon noodles
- 2 tbsp neutral oil
- 100g chicken or turkey (instead of shrimp)
- 1 garlic clove (minced)
- 1 yellow onion (sliced)
- 120g white mushrooms (sliced)
- 1 carrot (matchstick-cut)
- spring onion (chopped)
- 1 tbsp regular soy sauce
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 2 tsp toasted sesame oil
Instructions
- Boil udon noodles according to package instructions. Drain and rinse with cold water; drizzle with oil.
- Heat neutral oil in a wok over medium-high heat. Sauté minced garlic for 1 minute, then add mushrooms and cook until tender.
- Add sliced onions and carrots; stir-fry for another 2-3 minutes before removing from the pan.
- In the same pan, add more neutral oil and chicken or turkey seasoned with soy sauce. Cook until meat is fully cooked.
- Incorporate udon noodles into the pan, stir-frying on high heat until slightly crispy on edges.
- Mix in the sauce ingredients and cooked vegetables; toss everything together until heated through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg