Weekday Udon Stir Fry


Category: Main Dish, Small Plates

Total Time: 20 mins

Servings: 2


  • 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


  1. Boil the noodles, drain in a colander, and set aside
  2. Heat a large skillet and add 1 Tbsp of grapeseed oil.
  3. Add the onion and ginger and cook for 2 minutes
  4. Next add the carrot, zucchini, eggplant, mushrooms, and garlic
  5. Continue cooking for another 2 minutes
  6. Add the fish sauce, lime, sesame seeds, and soy sauce and cook another minute
  7. 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.
  8. 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.