Stir Fried Udon

Featured in the Honolulu Star-Advertiser on August 13, 2014.



Stir Fried Udon

  • 1 heaping tablespoon chili garlic sauce (available in the Asian section)
  • 1/2 cup yuzu juice (substitute with lime)
  • 1 tablespoon local honey
  • 1 tablespoon rice wine vinegar
  • 1/4 cup low sodium chicken broth
  • 2 tablespoons low sodium shoyu
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 medium Maui onion, sliced
  • 2 pieces boneless skinless chicken thighs, cut into strips
  • 2 cups extra firm tofu, cubed
  • 1 cup chop suey mix vegetables
  • 1 cup sugar snap peas
  • 1 cup baby spinach
  • 4 (8 ounce) portions udon noodles, prepared according to the package
  • 1 teaspoon sesame oil
  • Salt and pepper to taste


In a bowl combine first six ingredients; set aside. Heat olive oil in a large wok. Add crushed garlic and onion. Cook for 1-2 minutes. Add chicken and cook for 5-7 minutes or until cooked through. Add tofu, vegetables, and 1/4 cup of the sauce, cook for an additional 3 minutes. Add cooked noodles and remaining sauce. Cook for 2-3 minutes to heat through. Drizzle sesame oil and season with salt and pepper to taste. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
250 calories, 13 g fat, 2 g saturated fat, 35 mg cholesterol, 400 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g sugar, 13 g protein


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