We love Asian food, and homemade Spicy Teriyaki Chicken Udon Noodles are better than memories of our favorite Leann Chin Chinese restaurant in Minnetonka, Minnesota. Extra saucy Asian inspired noodles with sweet bell peppers, tender chicken and an addicting sweet and spicy teriyaki sauce are SO GOOD!
Freshly made and ready to eat in less than 30 minutes - these are a family favorite every time I make them!
FAST AND SO EASY TO MAKE!
Who doesn't love oriental take-out? But when something is healthier and so stinkin' fast and easy to make at home, and tastes so fresh and so much better than anything you can pick up, why wouldn't you?
You can find fresh udon noodles at Whole Foods, and many local grocery stores carry them as well. If you can't find fresh, you can always use dried udon noodles - simply boil them just like you would pasta. They are SO DELICIOUS!
Sweet bell peppers and tender chicken are just made for a sweet, savory and spicy homemade Teriyaki Sauce. You can also add your favorite stir-fry vegetables - broccoli, mushrooms, snow peas, baby corn, or colorful summer squash or zucchini are also perfect. Create your own flavorful masterpiece with YOUR favorites!
Fast, easy, colorful and delicious. Have we covered all the bases? You will LOVE this for dinner tonight, and everyone will be fighting over any leftovers for lunch tomorrow!
Hope that you enjoy these as much as my family does!
8 ounces udon noodles (fresh)
2 fresh chicken breasts (boneless, skinless & cut into slices or pieces)
2 tablespoons sesame or peanut oil
2 red or orange bell peppers (seeded and sliced)
2 green onions (chopped)
1 teaspoon red pepper flakes or Asian Sriracha Seasoning
2 green onions, sliced
2 tablespoons sesame seeds
1 cup low-sodium soy sauce
½ cup packed brown sugar
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon fresh minced garlic
1 teaspoon fresh minced ginger
1 teaspoon Sriracha seasoning (or red pepper flakes)
2 tablespoons cornstarch
4 tablespoons water
1 tablespoon sesame seeds
HOW I MAKE THIS:
1. PREPARE TERIYAKI SAUCE: In a medium saucepan, whisk together the soy sauce, brown sugar, vinegar, honey, sesame oil, garlic and ginger. Bring to a simmer and reduce heat to low. In a small bowl, stir together the cornstarch and water. Drizzle into sauce mixture and whisk constantly until the sauce thickens. Remove from heat and stir in sesame seeds; set aside.
2. PREPARE STIR-FRY: Heat a large frying pan or wok over medium-high heat. Add oil and when hot, stir-fry the pepper strips until just tender (about 2-3 minutes); move peppers to outside of pan.
3. Add the chicken to the middle of the pan and stir-fry, turning until evenly cooked on all sides (this only takes a few minutes); push to outside of pan.
4. Add fresh (or prepared & drained) udon noodles to the center of the pan. If you are using fresh udon noodles, they will be “springy” but will become tender as you cook them; if you are using dried noodles that have been cooked and drained, they will already be tender when you place them in your pan. Stir-fry for 2-3 minutes, turning until lightly golden.
5. Drizzle with Teriyaki Sauce and combine everything together. Continue cooking until the noodles have softened and cooked through, about 2 to 3 additional minutes.
6. Sprinkle with green onions and sesame seeds and serve warm. Enjoy!
NOTES: You can substitute dried Udon, Hokkien, Singapore or any other Asian noodle – simply cook according to package directions; drain well before using.
YIELD: 4 servings
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