Yaki Udon is a Japanese-style stir-fry made with thick and chewy Udon noodles that are ideal for soaking up the rich, soy-based sauce. Look for Udon noodles in the freezer or refrigerator section of most grocery stores.
Toppings (optional): green onions, sesame seeds, Poke Bowl Topper
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Cook noodles in Multipurpose Pot according to package directions. Drain and rinse well under cold water. Set aside.
- Thinly slice chicken. Whisk seasoning with hot water and soy sauce.
- Heat oil in Wok over medium-high heat. Add chicken and 2 tbsp of reserved seasoning mixture; stir-fry until cooked through, about 5 min.
- Meanwhile, slice bell pepper. Add sliced pepper, mushrooms, and peas to wok; cover and cook 3 min.
- Add prepared noodles, coleslaw, and remaining seasoning mixture to wok. Stir-fry until cabbage is tender-crisp.
- Add toppings, if desired.
Make it vegetarian and swap out chicken for firm tofu.
This is a perfectly balanced plate.
Per serving: Calories 470, Fat 15 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 105 mg, Sodium 570 mg, Carbohydrate 56 g (Fiber 4 g, Sugars 9 g), Protein 27 g.
20 min
4 servings
$3.60/serving
Toppings (optional): green onions, sesame seeds, Poke Bowl Topper
20 min4 servings$3.60/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Cook noodles in Multipurpose Pot according to package directions. Drain and rinse well under cold water. Set aside.
- Thinly slice chicken. Whisk seasoning with hot water and soy sauce.
- Heat oil in Wok over medium-high heat. Add chicken and 2 tbsp of reserved seasoning mixture; stir-fry until cooked through, about 5 min.
- Meanwhile, slice bell pepper. Add sliced pepper, mushrooms, and peas to wok; cover and cook 3 min.
- Add prepared noodles, coleslaw, and remaining seasoning mixture to wok. Stir-fry until cabbage is tender-crisp.
- Add toppings, if desired.
Make it vegetarian and swap out chicken for firm tofu.
This is a perfectly balanced plate.
Per serving: Calories 470, Fat 15 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 105 mg, Sodium 570 mg, Carbohydrate 56 g (Fiber 4 g, Sugars 9 g), Protein 27 g.
