Photo Credit: Aaron Colussi

Udon Noodles with Chicken, Bok Choy and Almond Sauce

$1.00

Use any extra sauce as a dip for raw vegetables, or whisk in additional sesame oil and use as a salad dressing. 

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Description

Soft and chewy, udon is a Japanese wheat noodle, neutral in flavor. It makes an excellent blank canvas to showcase this rich, umami almond sauce.

Recipe Type: Entree
Author: Genevieve Doll
Serves: Serves 4

Ingredients

Sauce:

  • ¾ cup almond butter
  • ¼ cup tamari
  • ¼ cup lime juice
  • ¼ cup water
  • 2 medium garlic cloves, minced
  • 2 tablespoons minced ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon maple syrup
  • ¼ teaspoon red pepper flakes
  • ¼ cup sesame oil

Noodles:

  • 1 (13-ounce) bag udon noodles
  • 1½ tablespoons coconut oil
  • 1 pound boneless chicken breast, thinly sliced (about ¼ inch)
  • ½ teaspoon salt
  • 1 pound baby bok choy, 1-inch slices

Instructions

  1. In a medium bowl, whisk together all sauce ingredients with exception of ¼ cup sesame oil, until smooth. Whisking constantly, slowly drizzle in sesame oil to emulsify. Season to taste.

  2. Bring a medium pot of water to boil. Add udon noodles; stir to separate. Simmer uncovered about 5 minutes, until tender. 

  3. Meanwhile, in a large saucepan over medium-high heat, melt coconut oil. Add chicken and salt; sauté 5–7 minutes, until lightly browned and cooked through. Add bok choy, and sauté about 4 minutes, until softened. 

  4. Drain noodles, and rinse with cold water. 

  5. In a separate bowl, toss noodles, chicken and bok choy with ¼ cup almond sauce. Plate. Drizzle generously with almond sauce, then top with more chicken and bok choy to your liking. 

PER SERVING: 844 CAL; 30G PROTEIN; 47G FAT; 88G CARB (6G SUGARS); 2,013MG SODIUM; 6G FIBER 

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