1. Spray a non-stick wok with cooking oil. Add chicken and cook over med-high heat for 4 minutes or until meat is barely cooked through. Add ginger and garlic and cook for 1 minute. Set aside
2. Bring the stock and soy sauce to a boil in a large saucepan. Add the noodles and return to a boil. Reduce the heat to med-high and cook for 4 minutes or until noodles are tender. Add the bok choy, snow peas, and shrimp. Cook for 2 minutes until shrimp are pink and snow peas are tender/crisp.
3. Add chicken, bean sprouts and green onions. Cook just until heated through. Ladle into individual bowls and garnish with Cilantro or Parsley with a drizzle of sesame oil.
Make up to a day ahead and refrigerate. Reheat over low heat, adding garnish just before service. Udon noodles don't freeze well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (714g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 103.5mg||32 %|
|Sodium 787.3mg||27 %|
|Potassium 1217.9mg||32 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 38.1g|
|Protein 30.7g||44 %|
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Calories per serving: 367
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