Dry Udon noodles (I used 2/3 of a pkg of hakubaku brand)
1 tbs olive oil
2 cups cooked diced chicken (I used frozen cooked chicken)
1/2 lb broccoli cuts (fresh or frozen)
1/3 cup low sodium soy sauce
1 tbs brown sugar
1 tsp fresh grated ginger
2 cloves garlic, minced
1 tsp sesame oil
1/4 tsp crushed red pepper
1-2 additional tbs soy sauce
Heat olive oil on stovetop high or oven 350 and add chicken-heat until thawed and lightly browned. Add broccoli. Cover and let cook on stovetop high for about 5 minutes (if you like your broccoli crispy try 3 minutes) then turn off heat and remove lid or put it on sideways. Put a pot of water on the stove to boil for the noodles. Mix soy sauce, sugar, ginger, garlic, sesame oil, and pepper in a small bowl or measuring cup. Cook noodles for 3 minutes, adding a splash of olive oil to prevent sticking, and drain well. Add sauce mixture to noodles and toss gently. Add cooked noodles to chicken/broccoli mixture and cook for about 2 minutes, stirring gently. Optional: add 1-2 tbs soy sauce and stir.
I tried making this a 1 pot meal but the noodles were really mushy that way. So I use the ninja for most of it and a regular pot for the noodles. With the type of noodles you buy already cooked it may work fine as a 1 pot meal.
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