Topped with toasted white sesame seeds, this is a delicious and fuss-free meal to whip up in just 20 minutes. Udon noodles are so versatile - they can be used in soups, stir-fried, and as a base for salads.
- 2 servings udon noodles
- 4 shitake mushrooms sliced
- 1/2 cup bangkok greens President Choice's mixture of snap peas, long beans, carrots, peppers
- 1/4 cup cooked shredded chicken i used leftover rotisserie chicken
- 1/2 tbsp canola or vegetable oil
- 4 tbsp teriyaki sauce
- 1 tsp salt
- 1/2 tsp sesame oil
- 2 tsp white sesame seeds toasted
In a pot of salted boiling water, add udon noodles. Allow to cook for about 5 minutes, then remove from stove and rinse noodles under cold running water. This will stop the noodles from cooking further.
Pour 1/2 tbsp of oil into a medium-heated large frying pan. When the oil heats up, add shitake mushrooms. Stir-fry for about 30 seconds or until mushrooms give off a distinct aroma.
In the same pan, add bangkok greens. Fry together with mushrooms, until vegetables are soft. Then, throw in the cooked chicken and combine all ingredients together. Add 1 teaspoon salt and continue to stir-fry for about 30 seconds.
When all the ingredients are combined well (and the chicken is heated up), this is the perfect time to add your cooked noodles into the pan. It doesn't matter if there is some moisture (from the water that dripped off the noodles), as it will dry up as you fry the noodles later. Add the noodles.
Once the noodles are in the pan, pour 4 tablespoons of teriyaki sauce over the noodles. Toss to combine the noodles and other ingredients for about 5-10 seconds.
Add 1/2 teaspoon of sesame oil and continue to toss the noodles for the last 5-10 seconds. Taste the sauce. If it is not salty enough, add more salt. Turn off the heat and serve. Garnish with freshly toasted white sesame seeds.