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.
Keyword: almond sauce, bok choy, chicken, noodles, udon, udon noodles
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.