Hoisin Chicken Udon Noodles

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

16 ounces udon noodles (fresh,, 2 8 oz pkg)

1 tablespoon olive oil

¾ pound chicken breasts (boneless and skinless, cut into small)

4 white mushrooms (sliced)

3 green onions (chopped)

1 tablespoon sesame oil

⅓ cup soy sauce (low sodium)

1 tablespoon dark soy sauce

1 tablespoon sriracha sauce

¼ cup hoisin sauce

2 cloves garlic (minced)

1 teaspoon ginger (freshly grated)

½ cup chicken broth (low sodium)

black pepper (to taste)

Directions

Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.

Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.

Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.

Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.

Nutrition

• Calories: 386 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 55 mg
• Sodium: 1991 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 29 g