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Stir-Fried Chicken & Udon Noodles

with Asparagus & Carrots

Stir-Fried Chicken & Udon Noodles with Asparagus & Carrots
Cook Time
20-30mins
Makes
4 Servings
Nutrition
Group 2
Est. 580 calories
Nutrition Label
Nutrition Label
Nutrition Label
Nutrition Label

Tonight’s simple, seasonal stir-fry features plump, pleasantly chewy udon noodles—a Japanese variety made from wheat. Verdant asparagus and thin-sliced carrots shine through a savory, sweet, and tart soy-based sauce, finished with a touch of creamy richness. A sprinkling of crunchy cashews and piquant scallions adds exciting texture to every bite.

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Cook the carrots:
3 Cook the carrots:

Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Add the asparagus & aromatics:
4 Add the asparagus & aromatics:

Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Finish the stir-fry:
5 Finish the stir-fry:

Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Roughly chop the cashews.

2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper; toss to coat. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate and set aside in a warm place.

Cook the chicken:
Cook the carrots:
3 Cook the carrots:

Add the carrots to the pot of reserved fond; season with salt and pepper. (If the pot seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened.

4 Add the asparagus & aromatics:

Add the asparagus, ginger, and white bottoms of the scallions to the pot. Add a drizzle of olive oil and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the asparagus is slightly softened. Add 2 tablespoons of water and cook, stirring frequently, 30 seconds to 1 minute, or until the water has cooked off.

Add the asparagus & aromatics:
Finish the stir-fry:
5 Finish the stir-fry:

Add the soy glaze, vinegar, and ½ cup of water to the pot. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the noodles (carefully separating with your hands before adding) and cooked chicken. Cook, stirring occasionally, 3 to 4 minutes, or until heated through and the noodles are coated. Turn off the heat and stir in the crème fraîche. (If the sauce seems dry, stir in up to 3 tablespoons of water to achieve your desired consistency.) Season with salt and pepper to taste.

6 Serve your dish:

Divide the finished stir-fry among 4 dishes. Garnish with the cashews and green tops of the scallions. Enjoy!

Serve your dish: