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low main with whatever veggies you have handy by river berkin serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

different everytime i make it, always yummy, full of veggies and a crowd pleaser, i make a triple batch most of the time because everybody loves the left overs. the recipe below has my favorite blend of veggies, but whatever you have around works.

Ingredients:

4 whole

chicken breast

3 stalks

celery

1 yellow

onion

3 whole

carrot

1 cup

bean spouts

1/2 head

cabbage

5 tablespoon

soysauce

2 box

udon noodle

3 clove

garlic

2 teaspoon

ginger

2 tablespoon

olive oil

Directions:

cook udon according to package, rinse in cool water, drain, set aside. pre cut all veggies and meat, chop carrot and celery, slice onion and cabbage, rinse bean spouts, chop chicken into bite size chunks. chop garlic.
heat 1 tablespoon olive oil add chicken, garlic, ginger, salt and pepper and cook till pink is gone to sight but not cooked through, remove and set aside, add another tablespoon of olive oil add celery carrot (longer cooking veggies) for 10 minutes, ( salt and pepper as you go according to taste, go east on salt as soy sauce will be added later) add onion cool another 5-8 minutes. add chicken, bean sprouts and cabbage. add udon and soy sauce, heat through.

Categories:

Dairy Free
Main Dishes
Peanut/Nut Free
Poultry
Uses up Left-overs
Vegetables