Asian Vegetables & Chicken w. Udon Noodles

A healthier alternative to take out!

Asian Vegetables & Chicken with Udon Noodles

1 red bell and 1 yellow, sliced into 1” strips

1 1/2 cups mushrooms, sliced 

1 cup edamame, out of pod 

3 cups kale - thick stems removed, torn into 2" pieces 

1 napa cabbage, chopped

2 gloves garlic, minced

1 tbsp fresh ginger, grated

1/2 tbsp Sesame Oil*

1/2 tbsp Grapeseed Oil*

1-2 tbsp Low Sodium Soy Sauce*

1-2 tsbp Blackberry ginger vinegar or Rice Wine Vinegar* 

Sriracha

Toasted sesame seeds 

10 basil leaves cut into ribbons - chiffonade 

Chicken (I used 6 chicken tenderloins), cut into bite sized pieces

Udon Noodles - they should be a thick round noodle

*You may need more of these ingredients depending on how long you cook your vegetables and/or how much water they release. You should have a small amount of "sauce" in the pan. Be careful with sesame oil amounts while delicious the flavor can take over a dish. 

Coat a large sautéed pan with sesame oil and grapeseed oil (or any neutral flavor oil) and add a few splashes of soy sauce.

Add chicken pieces cook over med high heat until cooked through. Remove chicken from pan and set aside keep cooking liquid in pan. 

Add peppers, garlic and ginger and sauté for about 3 minutes on medium low heat. Note: you may need to deglaze your pan if the liquid has turned more solid and is sticking to pan - if so just throw in a few splashes of your vinegar with a few tbsp of water and stir this will loosen the liquid from cooking the chicken.

Now add mushrooms and edamame cook another 4-5 minutes or until mushrooms begin to release liquid. Add kale and drizzle with

blackberry ginger vinegar and sriracha and stir together well and cover for 1-2 minutes to allow kale to wilt.

Cook your Udon Noodles - to package directions.

While noodles are cooking, uncover veggies, reduce heat to low and add napa cabbage mix together well.

Drain noodles and return to pot add splash of soy sauce and sesame oil to prevent noodles from sticking and give a quick toss.

Place a small nest of noodles in a bowl and top with a lot of vegetable mixture. To garnish add a sprinkle with toasted sesame seeds and basil!