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Steaming bowl of High Protein Yaki Udon with chicken, tofu, and fresh vegetables

High Protein Yaki Udon

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 400 g fresh udon noodles
  • 300 g boneless skinless chicken breast, thinly sliced
  • 150 g firm tofu, pressed and cubed
  • 1 tablespoon vegetable oil
  • 1 cup green cabbage, shredded
  • 1 medium carrot , julienned
  • 2 stalks green onions, sliced into 1-inch lengths
  • 2 tablespoons low -sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon miri n
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic , minced

Method
 

  1. Prepare udon noodles by blanching in boiling water for 1-2 minutes until loosened, then drain and set aside.
  2. In a small bowl, combine soy sauce, oyster sauce, mirin, grated ginger, and minced garlic to create the stir-fry sauce.
  3. Heat vegetable oil in a large wok or non-stick skillet over medium-high heat.
  4. Add sliced chicken breast and cubed tofu to the wok; stir-fry for 5-6 minutes until chicken is cooked through and tofu edges are golden.
  5. Add shredded cabbage and julienned carrots to the wok, sautéing for 2 minutes until vegetables are slightly softened.
  6. Add the prepared udon noodles and the sauce mixture to the pan.
  7. Toss all ingredients vigorously over high heat for 2-3 minutes until noodles are evenly coated and heated through.
  8. Garnish with sliced green onions and serve immediately.