Yaki Udon (Figi)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
vegetable oil
|
|
| 1 | pound |
chicken breasts
or firm tofu, diced |
|
| 4 | cups |
cabbage
|
|
| 1 | cup |
carrots
shredded |
|
| 1 | cup |
onions
thinly sliced |
|
| 1 | cup |
green bell peppers
thinly sliced |
|
| 2 | cups |
zucchini
and yellow squash, mixed |
|
| 12 | each |
broccoli florets
spears |
*
|
| 1 | pound |
noodles
udon |
|
| 1 | tablespoon |
oyster sauce
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
or firm tofu, diced |
|
| 946 | ml |
cabbage
|
|
| 237 | ml |
carrots
shredded |
|
| 237 | ml |
onions
thinly sliced |
|
| 237 | ml |
green bell peppers
thinly sliced |
|
| 473 | ml |
zucchini
and yellow squash, mixed |
|
| 12 | each |
broccoli florets
spears |
*
|
| 453.6 | g |
noodles
udon |
|
| 15 | ml |
oyster sauce
optional |
|
Directions
Heat a large sauté pan and add the oil.
When the oil is heated add the diced chicken or tofu and stir fry until lightly golden.
Add the remaining vegetables and continue stir frying until lightly cooked (do not overcook vegetables).
Then add the noodles and the oyster sauce (if using) and cook through, or until the noodles are cooked.
They need not be cooked separately as the juices from the vegetables provide moisture.
Season to your taste.
