Meal 4: STIR-FRIED UDON NOODLES, with Chicken and Broccoli
Active: 30 min | Total: 30 min
(All of the materials in black are taken from the cooksmarts website (free material). I’ve added my notes and comments in blue. I appreciate how they give suggestions to conserve time on the day you’re cooking, perhaps you like to batch your food prep- easy peasy!)
Make marinade – Mix together first part of soy sauce, fish sauce, and brown sugar.
Chicken – Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Green onions / Broccoli – Prep as directed. (Can be done up to 3 days ahead)
Udon – Cook udon noodles according to packaged instructions. (Can be done up to 3 days ahead)
1. Whisk eggs.
2. Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later. (I thought this was such a great idea!)
3. Heat a wok over medium-high heat. (we used a regular skillet as we do not have a wok and it worked just fine!) Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
4. Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and whisked eggs to heated oil. Lightly scramble.
5. While the eggs are still runny, toss in broccoli, and sauté for 2 to 3 minutes until broccoli is cooked through, tender but with a crunch still.
6. Add noodles, chicken (and all the juices), second part of soy sauce, and rice vinegar to wok. (We put all of these into our serving bowl and added the broccoli to the serving bowl as our skillet was too small). Toss until everything is coated. Finish with lemon juice, and season to taste with more soy sauce or even hot sauce (like Sriracha). Serve with green parts of green onions.
4 servings (I’m not sure how they figure 4, we think it’s closer to 6 with the original numbers indicated below, so our edits bring the recipe closer to our 4 serving amounts)
Chicken and Broccoli Udon:
light Soy sauce – 1 Tbsp + 2 Tbsp (I’d halve and quarter these amounts so: .5 Tbsp and .5Tbsp; Jeremy recommended that the second portion is unnecessary entirely).
Fish sauce – 1 Tbsp (Ew, seriously, ew!)
Brown sugar – 1 Tbsp
Chicken breasts – 1 ¼ lbs, sliced (3/4 lb would have been fine and we prefer chicken thighs, and sliced to bite size)
Garlic – 3 cloves, minced
Green onions – 3 stalks, chopped, white and green parts separated
Broccoli – 1 ½ lbs, chopped (3/4 lb would have been fine, again chopped to bite size)
Udon noodles – ½ lb (Look for these in the ethnic aisle) (accidentally used 14 oz-great amount)
Eggs – 2 (could have increased this to 3)
Cooking oil – 1 Tbsp + 1 Tbsp
Rice vinegar – 1 Tbsp
Lemon – ½, juice of
NUTRITION FACTS (according to the non-edited recipe)
Serving Size 1 serving
Servings Per Recipe 4
Amount Per Serving
% Daily Value
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 2093mg 87%
Total Carbohydrate 60g 20%
Dietary Fiber 7g 29%
The udon noodles came in small 7 oz packages. I stabbed both of them with a fork to microwave before re-reading the directions to realize we only needed 1. So… we doubled the noodles and really liked how it changed the recipe for the better.
For our first experiment using this service, I’d give it a B+. The flavor combinations were excellent, the meal was really fast to make and we enjoyed eating it. The ratios were incongruent to our eating patterns so there’s going to be way too much food even with both of us eating it as lunch tomorrow.
Stay tuned for meals 1-3!