Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
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|Serving Size: 1 (1038g)|
|Recipe Makes: 1|
|Calories from Fat: 212 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 199.2mg||61 %|
|Sodium 5040.2mg||174 %|
|Potassium 1361mg||36 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 37.8g|
|Protein 88.3g||126 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 744
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