Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty sauce. Linguine makes a good substitute; just cook it for about 2 minutes less than package directions, since they finish cooking in the sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2012
Ingredients
Method
In wok or large skillet, heat vegetable oil over medium-high heat; stir-fry chicken, garlic and ginger until chicken is lightly browned, about 5 minutes.Add mushrooms; stir-fry until beginning to soften, about 2 minutes. Stir in water, hoisin sauce, oyster sauce and sambal oelek; bring to simmer.
Add noodles and toss to combine; simmer until sauce is thickened, 2 to 3 minutes. Add snow peas and sesame oil; cook for 1 minute.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 738 mg
- Sugars 9 g
- Protein 38 g
- Calories 809.0
- Total fat 14 g
- Potassium 467 mg
- Cholesterol 95 mg
- Saturated fat 3 g
- Total carbohydrate 125 g
%RDI
- Iron 21.0
- Folate 9.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 18.0
