Gingered Chicken with Udon Noodles and Sauteed Vegetables

My husband always laughs that I default to Asian noodles when I’m stuck and don’t know what to make for dinner.

It comes from my background studying Macrobiotics (cooking for healing) over two decades ago.

We used udon noodles, soba noodles, rice noodles, mugwort noodles – so many noodles!

I’m not afraid of noodles.

I love them!

Plus, the easier the dinner is, the happier I am to prepare it.

Making this noodle meal is as easy as marinating a protein (chicken, beef, tofu, shrimp), and then frying up a bunch of veggies that are sitting in the fridge waiting for you: onion, ginger, carrots, peppers, cabbage, scallions.

Whatever you got, use it.

And, enjoy this simple and yummy dish.

Gingered Chicken with Udon Noodles and Sauteed Vegetables

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: Andrea Beaman

Recipe type: Food is Medicine

Cuisine: Holistic Health Cooking

Serves: 4 servings

Ingredients

• 8 ounces chicken breast, cut into bite-sized strips
• 2-3 tbsp. organic tamari or shoyu
• 2 tbsp. organic mirin (rice wine)
• 1-2 tbsp. ginger, peeled and minced
• 2 tbsp. water
• 1 eight ounce package Udon Noodles or Soba Noodles
• 1 tbsp. coconut oil
• 3-4 leaves of Chinese cabbage or Bok choy, sliced thin
• 1 red and green lipstick pepper (or bell peppers), seeded and sliced thin
• Sea salt
• Cilantro, chopped

Instructions

1. Marinate chicken in tamari, mirin, ginger, and 2 tbsp. water for 30-45 minutes.
2. Cook noodles according to the directions on the package.
3. While noodles are cooking, heat coconut oil in a skillet.
4. Remove chicken from the marinade - save the marinade.
5. Sauté chicken 1-2 minutes.
6. With tongs, remove chicken from the pan.
7. Add more oil if needed and sauté Chinese cabbage 2-3 minutes with a pinch of sea salt.
8. Add peppers and another pinch of salt.
9. Add a couple of tbsp. of the marinade into the pan and saute vegetables 2-3 minutes until lightly cooked and crisp.
10. Return chicken to the skillet with the vegetables.
11. Toss cooked noodles with sautéed chicken and vegetables.
12. Garnish with minced cilantro.

3.5.3251

• 8 ounces chicken breast, cut into bite-sized strips
• 2-3 tbsp. organic tamari or shoyu
• 2 tbsp. mirin (rice wine)
• 1 tbsp. ginger, peeled and minced
• 2 tbsp. water
• 1 eight ounce package Udon Noodles or Soba Noodles
• 2 tbsp. coconut oil
• 3-4 leaves of Chinese cabbage, sliced thin
• 1 red and green lipstick pepper (or bell peppers), seeded and sliced thin
• Sea salt
• Cilantro, chopped

Marinate chicken in tamari, mirin, ginger, and 2 tbsp. water for 30-45 minutes. Cook noodles according to the directions on the package. While noodles are cooking, heat coconut oil in a skillet. Remove chicken from the marinade – save the marinade. Sauté chicken 1-2 minutes. With tongs, remove chicken from the pan. Add more oil if needed and sauté Chinese cabbage 2-3 minutes with a pinch of sea salt. Add red pepper and another pinch of salt. Add a couple of tbsp. of the marinade into the pan and saute vegetables 2-3 minutes until lightly cooked and crisp. Return chicken to the skillet with the vegetables. Toss cooked noodles with sautéed chicken and vegetables. Garnish with minced cilantro.

Andrea Beaman

Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.

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