Feb 6, 2019
1 pack of udon (around 4 servings)
1 chicken breast or tofu pack
1/2 small onion, cut in cubes
2 garlic cloves, minced
1 1/2 cup of chopped okra
1 can of baby corn, drained
1 pack of enoki mushrooms, bottom chopped off and rinsed
1 stalk of scallion, chopped. Separate white and green parts. We’ll add the green at the end
Dash of sesame oil (towards the end)
Optional 1/2 cup of cashews for extra crunch
Cut chicken in small stripes. In a bowl, mix with 1 tsp of coconut oil, dash of soy sauce, 1 tbsp of cornstarch and 1 tsp of brown sugar. Let it marinade on the side
Cook the udon according to package instructions
In a wok, heat in medium and add coconut oil. Then, add in the garlic, onion and white part of scallion. Fry until onion is almost clear, stirring often.
Add in the okra, baby corn and enoki mushrooms. Season with salt, pepper, dash of soil sauce and cover wok for around 3 min. Remove lid and turn heat up to high for a minute. Add in cashews if you’re using them. Toss around for another minute. Remove everything from wok
Then add dash of oil, heat in medium and add the marinated chicken. Stir fry until cooked, tossing around. Add in the green onion. Then add in the noodles, vegetables mix back to the wok. Add dash of sesame oil and soy sauce. Stir fry until everything is mixed together.
Serve and enjoy!