About This Recipe:
This udon stir fry is inspired by the ginger chicken udon dish at Wagamama (everyone’s favorite inauthentic Japanese restaurant.) The only real difference is that I omit the ginger because I personally strongly dislike the taste and texture of ginger. This recipe takes a little bit of prep work, but it pays off to have all of the ingredients ready to go before you turn on the skillet. You could definitely substitute the snow peas for any other vegetable such as shredded carrots, broccoli, edamame, etc. Perfect for an easy and healthy weeknight dinner!
Ingredients (4 servings)
-1 lb udon noodles
-1 small red onion, sliced
-1 lb chicken thighs, thinly sliced
-4 garlic cloves, minced
-4 tbls soy sauce
-8 oz snow peas
-4 scallions, sliced
Instructions (30 minutes)
1. In a large pot, bring water to a boil and cook the udon noodles as instructed. Drain and set aside.
2. In a large skillet over medium heat, pour in 1-2 tbls of vegetable oil, and sauté the red onion and chicken thighs for 5 minutes.
3. Add in the garlic and cook for 2 minutes. Then stir in the soy sauce and snow peas, and cook for another 3 minutes.
4. Move the mixture to one side of the pan, and scramble the eggs on the other side.
5. Toss in the udon noodles, top with the scallions, and serve.