Spicy Udon Stir Fry
Stir fry dishes are so versatile, you can add just about any ingredient…making them the perfect clean out your fridge recipe. This Spicy Udon Stir Fry came from my fridge/pantry clean out, but please feel free to adjust the recipe to fit what you have in your fridge and pantry.
- 2 tsp Japanese Sesame Oil
- 80 g Shallots, diced (1 large shallot)
- 3 cloves Garlic, diced
- 16 oz Chicken Tenderloins, chopped into bite size pieces
- 2 tsp Oyster Sauce
- 4 tsp Sweet and Sour, Lite
- 1 tbsp Soy Sauce, Lite
- 2 tsp Sriracha
- 80 g Sliced Bamboo Shoots, canned, (about ½ cup)
- 230 g Baby Corn, canned, drained and rinsed, (1 can)
- 25 g Red Chile, diced, (2 peppers)
- 15 g Serrano Pepper, diced, (1 pepper)
- 35 g Carrots, peeled and julianne, (1 large carrot)
- 100 g White Mushrooms, sliced, (4 large mushrooms)
- 400 g Udon Noodles, pre-cooked package
- ½ tsp Black Pepper
- 1/2 tsp Red Pepper Flake
- Heat a large 1-2 inch deep pan (with lid) to medium heat. Once the pan is hot add the sesame oil, diced shallots and cloves. Cook stirring frequently for 2-3 minutes.
- Then add the chopped chicken tenders to the pan with the shallots and garlic. Cook the chicken stirring every minute or so for 5 minutes. This is just enough to get the outside of the chicken cooked.
- Now add all of the sauces: oyster, sweet and sour, soy, and sriracha to the pan. Stir everything together and cook for 1 minute.
- Next add your bamboo shoots, baby corn, chile peppers, serrano peppers, carrots, and mushrooms to the pan. Toss everything together until the sauce is evenly disbursed. Then place the lid on the pan and cook for 3 minutes. Stopping and stirring half way through.
- Finally remove the lid and add the udon noodles. Toss everything together and cook for 2-4 minutes. Just enough to warm the noodles.
- Serve or portion out your prepared meals.
NOTES FOR MEAL PREP:
Are you meal prepping? Do you count your macros or calories? Check out my notes below on how you can incorporate this Spicy Udon Stir Fry into your meal prep. Also how you can easily adjust protein, carbs, and fats to meet your macro requirements.
NOTES FOR MEAL PREP:
This spicy udon stir fry is a wonderful recipe for meal prepping. You can store each serving in the fridge for up to 1 week and eat it as it fits your meal plan.
NOTES FOR COUNTING MACROS:
- You can easily adjust the protein macro by adjusting the portion of chicken tenders used. For every 1 ounce of chicken you can increase or decrease your protein intake by 6.5 grams.
- The carbohydrate can also be adjusted based on the amount of udon noodles used. For every 100 grams of noodles you can increase or decrease your carbs by 32 grams.
- There is not a lot of fat in this recipe, but you can adjust the fat levels by switching from chicken tenders to chicken thighs. Every 1 ounce of chicken thighs increases your fat macro by 1 gram. But it is important to keep in mind, by switching to this different cut of chicken you will also be decreasing your protein by 3.8 grams for every 1 ounce of chicken thigh vs chicken tender. My suggestion would actually be to, not adjust the fats in this recipe and enjoy a few extra nuts or something else you love today!
- If you do chose to make the change from breast to thigh, you will cook the chicken thighs following the same chicken tender directions.
When making adjustments to the macros you will want to keep in mind the number of servings you are making.
Are you looking for more of a vegetarian stir fry? Try my: