Gingered Chicken with Udon Noodles and Sauteed Vegetables

Chicken with udon noodles

  • 1 eight ounce package Udon Noodles
  • 2 tbsp. coconut oil
  • 1 tbsp. ginger, peeled and minced
  • 8-12 ounces chicken breast, cut into thin strips (season with sea salt and cumin)
  • 1/2 head Chinese cabbage, sliced thin
  • 1 red pepper, deseeded and sliced thin
  • Sea salt
  • 2-3 tbsp. organic tamari or shoyu
  • 2 tbsp. mirin (rice wine)
  • Cilantro, minced

Cook noodles according to the directions on the package. While noodles are cooking, heat coconut oil and ginger in a skillet. Sauté chicken cubes 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 sea sea salt. Add tamari and mirin 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.

  • Alicia Pfaff

    What do you suggest using instead of soy sauce if you cannot tolerate soy?

    • @aliciapfaff:disqus – if you cannot tolerate soy omit it entirely. You can use coconut milk plus a bit of sea salt (1 tsp. or to taste). It’ll make it totally yummy.

  • Barbara

    Just fixed this tonight for my family! They loved it!