My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (12)
Korean Style Stir fried Udon Noodles with Chicken and Veggies
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 60%
CARBS 90G99% OF CAL
6G FIBER18G SUGAR67G OTHER
FAT 16G40% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean-style udon noodles stir-fried with chicken thigh, bok choy, broccoli, and carrots in a gochujang-honey-soy glaze. Savory, slightly spicy, and satisfying.
mainkoreanstir frybowlchicken🥄 saucepan🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 3- 370 g skinless chicken thigh ((13 ounces), thinly sliced)
- 270 g fresh baby bok choy ((9.5 ounces), separated and rinsed in cold water)
- 230 g broccoli ((8 ounces), stem trimmed and cut into small florets)
- 210 g carrots (, chopped into long strips)
- 20 g red capsicum (/ bell pepper (0.7 ounces), chopped into long strips)
- 600 g fresh udon noodles ((1.3 pounds))
- Some cooking oil (- I used rice bran oil)
- 6 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp minced garlic
- 1 tsp gochujang
- 3 sprinkles ground black pepper
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 60%
CARBS 90G99% OF CAL
6G FIBER18G SUGAR67G OTHER
FAT 16G40% OF CAL
3G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 15m
- Sodium
- 2229mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1178mg
- Calcium
- 152mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 2229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.