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Chicken and Vegetable Udon Noodle Bowls
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5:30 Challenge / 5 ingredients / 30 minutes
Noodle bowls are definitely the rage these days. While ramen used to be the stand-by convenience meal, there are now many varieties of packaged upscale noodle bowls at the supermarket, but they are pricey.
With more types of Asian noodles available, it is easier to put together a restaurant-style noodle bowl at home for dinner. While you can use regular pasta, soba and udon noodles (formerly available primarily at eateries) are now sold in health food and specialty stores, such as Whole Foods. Just add your favorite protein and vegetables, grab your chopsticks and start slurping.
I used a fresh bag of stir-fry mix of broccoli, snow peas and other shredded vegetables, but you can choose your own packaged combination or use your favorite vegetable(s).
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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12 ounces udon, soba, spaghetti or other noodles
1 (12- to 16-ounce) bag fresh or frozen stir-fry vegetable mix
1 pound boneless, skinless chicken breasts
3 to 4 tablespoons reduced-sodium soy sauce
1/3 cup chopped roasted peanuts
Instructions:
Prepare noodles according to package directions. During the last 3 minutes of cooking, add the vegetables and cook until just done.
Meanwhile, in a well-oiled skillet over medium-high heat, cook the chicken until golden and cooked through, about 3 to 4 minutes per side. Remove to a cutting board, rest for 2 to 3 minutes and thinly slice. In the same skillet, over medium heat, add the drained noodles and vegetables, 3 tablespoons soy sauce and 2 tablespoons water. Taste and add soy, if necessary. Return chicken to skillet and toss to combine. Transfer to serving bowl and sprinkle with peanuts.
Meanwhile, in a well-oiled skillet over medium-high heat, cook the chicken until golden and cooked through, about 3 to 4 minutes per side. Remove to a cutting board, rest for 2 to 3 minutes and thinly slice. In the same skillet, over medium heat, add the drained noodles and vegetables, 3 tablespoons soy sauce and 2 tablespoons water. Taste and add soy, if necessary. Return chicken to skillet and toss to combine. Transfer to serving bowl and sprinkle with peanuts.
Notes:
To make the meal: Cucumber and carrot salad with ginger dressing
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Nutrition:
Per serving: 604 calories (percent of calories from fat, 22), 45 grams protein, 79 grams carbohydrates, 6 grams fiber, 15 grams fat (2 grams saturated), 66 milligrams cholesterol, 1,336 milligrams sodium.
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