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Chicken, shrimp and vegetable udon noodle stir-fry

Easy stir-fry dinner

From SheKnows Canada
Thought you could enjoy the deliciousness of udon noodles only when you order in? Fortunately that's not the case. The mix of filling noodles and healthy veggies makes this stir-fry the perfect dinner.

Chicken, shrimp and vegetable udon noodle stir-fry

Chicken, shrimp and vegetable udon noodle stir-fry

Serving size 6

There are dozens of noodle varieties out there, all of them delicious in their own ways. But if you want something truly unique, udon noodles can't be beat. You'll feel as though you've treated yourself to takeout when you dig into this scrumptious udon stir-fry.

Ingredients:

For the meat:

  • 2 chicken breasts, sliced
  • 2 cups frozen uncooked shrimp, thawed
  • 1 tablespoon sesame oil
  • 2 tablespoons soya sauce
  • 1 tablespoon cornstarch

For the vegetables:

  • 2 tablespoons sesame oil
  • 1 medium onion, sliced
  • 2 medium carrots, julienned
  • 3 garlic cloves, minced
  • 2 red peppers, julienned
  • 1-1/2 cups snow peas
  • 1 cup button mushrooms, sliced
  • 2 portobello mushrooms, sliced
  • 1 can baby corn, drained and rinsed
  • 2 cups kale, shredded

For the noodles:

  • 1 pound udon noodles (available at many grocery stores or your nearest Asian supermarket)
  • 2 tablespoons soya sauce
  • 3 tablespoons oyster sauce
  • 1/4 cup water or chicken stock

Directions:

  1. Place the chicken and shrimp in a large wok with 1 tablespoon of sesame oil. Cook until the meat is no longer pink. Add in the soya sauce and cornstarch. Transfer to a medium bowl.
  2. Cook the udon noodles according to package instructions, and set them aside.
  3. Heat 2 tablespoons of sesame oil in the wok over low-medium heat. Cook the onions and carrots in the oil for 3–5 minutes or until the onions start to sweat.
  4. Add in the garlic, peppers and snow peas. Cook for another 3–5 minutes.
  5. Add in the button mushrooms and portobello mushrooms, and cook for another 3–5 minutes.
  6. Stir in the miniature corn and kale, and cook until the kale has wilted.
  7. Add the noodles, meat, soya sauce, oyster sauce and water to the vegetables. Stir to fully combine. Serve.

Note

Feel free to play around with the vegetables in this recipe. Don't like mushrooms? Leave them out. Not a fan of kale? Substitute with bok choy instead. The best part about making takeout-worthy food yourself is that you can customize it just how you want it. So have fun!

More great dishes

Thai scallops in coconut sauce
Roasted chicken recipe
En papillote: A healthy way to cook

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