Name: Korean Style Stir Fried Udon Noodles with Chicken and Vegetables
Total time: 50 min
Yield: 4 servings
Ingredients: 13 oz chicken thigh, thinly sliced; 6 tbsp soy sauce; 2 tbsp honey; 1 tbsp garlic, minced; 1 tsp gochujang; to taste black pepper, ground; 2 tbsp cooking oil; 9.5 oz baby bok choy, separated and rinsed; 8 oz broccoli, stem trimmed, cut into small florets; 7.5 oz carrots, chopped into long strips; 0.7 oz red bell pepper, chopped into long strips; 1.3 lb fresh udon noodles

Estimate, per serving

Cal: 244
Protein: 15.3g
Carbs: 40.8g
Fat: 2.5g
Sodium: 1,261mg
Fiber: 4g

Ingredients

chicken thighthinly sliced: 39 oz3 lb
soy sauce: 18 tbsp
honey: 6 tbsp6 tbsp
garlicminced: 3 tbsp
gochujang: 3 tsp
black pepperground: to taste
cooking oil: 6 tbsp
baby bok choyseparated and rinsed: 28 1/2 oz
broccolistem trimmed, cut into small florets: 24 oz
carrotschopped into long strips: 22 1/2 oz
red bell pepperchopped into long strips: 2 1/8 oz
fresh udon noodles: 3 7/8 lb

Method

01Whisk soy sauce, honey, garlic, gochujang, and black pepper in a small bowl.
02Marinate chicken in the sauce for 30 minutes.30 min
03Heat wok on high for 10 seconds. Add oil, spread with spatula, then add marinated chicken with all sauce. Cook 3 to 5 minutes on high, stirring occasionally.5 min
04Reduce heat to medium high. Add bok choy, broccoli, carrots, and bell pepper. Stir well and cook 3 to 5 minutes.
05While chicken cooks, boil water in a saucepan. Add udon noodles and cook per package instructions. Drain and set aside.8 min
06Add udon noodles to wok and toss with all ingredients for 1 to 2 minutes.
07Serve on plates.