Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce
Meal Prep

Stir-Fried Chicken & Udon Noodles

with Vegetables & Spicy Peanut Sauce

30 MIN
4 Servings
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From the Test Kitchen

The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, and sesame oil that we’re tossing together with delightfully chewy udon noodles and verdant veggies.
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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Stir-Fried Chicken & Udon Noodles with Vegetables & Spicy Peanut Sauce
Title
  • 22 oz Chicken Breast Strips
  • 1 lb Fresh Udon Noodles (Previously Frozen)
  • 1 Tbsp Sesame Oil
  • 2 Scallions
  • 1 Tbsp Sambal Oelek
  • 1 tsp Furikake
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Roasted Peanuts
  • 15 oz Baby Bok Choy
  • 3 Tbsps Soy Glaze
  • 2 Bell Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the sesame oil, peanut butter spread, soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be.

Cook the chicken
2 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables
3 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish the noodles & serve your dish
4 Finish the noodles & serve your dish

Using your hands, carefully separate the noodles. To the pan, add the noodles, cooked chicken, and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed. 

Tips from Home Chefs

Stir-Fried Chicken & Udon Noodles

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root ends of the bok choy, then roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, whisk together the sesame oil, peanut butter spread, soy glaze, vinegar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be.

2 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken
Cook the vegetables
3 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers, chopped bok choy, and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened.

4 Finish the noodles & serve your dish

Using your hands, carefully separate the noodles. To the pan, add the noodles, cooked chicken, and sauce. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly coated and the noodles are heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the furikake, chopped peanuts, and sliced green tops of the scallions. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the noodles in the microwave 1 to 2 minutes, or until heated through. Serve as directed. 

Finish the noodles & serve your dish
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