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Udon Noodles with Chicken, Bok Choy and Almond Sauce

Udon is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. This noodles recipe makes a better-than-take-out (and healthier!) twist on this Japanese staple.
Use any extra sauce as a dip for raw vegetables, or whisk in additional sesame oil and use as a salad dressing. 
Course: Dinner
Keyword: almond sauce, bok choy, chicken, noodles, udon, udon noodles
Servings: 4
Calories: 844kcal
Author: Genevieve Doll



  • 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
  • 1 teaspoon red pepper flakes
  • ¼ cup sesame oil


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


  • 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.
  • Bring a medium pot of water to boil. Add udon noodles; stir to separate. Simmer uncovered about 5 minutes, until tender. 
  • 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. 
  • Drain noodles, and rinse with cold water. 
  • 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. 


Tip: You can replace the tamari with soy sauce. Coconut oil can be replaced with vegetable oil.


Calories: 844kcal | Carbohydrates: 88g | Protein: 30g | Fat: 47g | Sodium: 1013mg | Fiber: 6g | Sugar: 6g