Weekday Udon Stir Fry
Category: Main Dish, Small Plates
Total Time: 20 mins
Servings: 2
Ingredients
- 1 roll of udon noodles
- 1 zucchini (peeled and cut into matchstick / julienned)
- 1 japanese eggplant or 1/2 regular eggplant (peeled and cut into matchstick)
- 1 carrot (peeled and cut into matchstick)
- 4-6 shiitake mushrooms (chopped)
- 1/2 small onion (sliced thinly)
- 1 garlic clove (minced)
- 1/2 lb chicken breast (cut into bite-sized pieces)
- 2 tbsp grapeseed oil
- juice of 1/2 lime
- 1/2 tsp chinese five-spice powder
- 1/2 tsp fish sauce
- 1 tsp soy sauce (prefer tamari or Bragg’s Liquid Aminos
- 1/4 cup organic chicken broth
Directions
- Boil the noodles, drain in a colander, and set aside
- Heat a large skillet and add 1 Tbsp of grapeseed oil.
- Add the onion and ginger and cook for 2 minutes
- Next add the carrot, zucchini, eggplant, mushrooms, and garlic
- Continue cooking for another 2 minutes
- Add the fish sauce, lime, sesame seeds, and soy sauce and cook another minute
- In a small skillet, heat 1 Tbsp grapeseed oil and add the chicken and Chinese five-spice powder and saute until the chicken is cooked through about 3 minutes.
- Add the noodles, chicken, and chicken broth to the large pan of vegetables and stir until everything is thoroughly mixed and the broth is warm, about 1 more minute.
