Japanese Udon Noodles, tossed with a Thai peanut sauce, carrot, edamame, topped with juicy chicken and chopped roasted peanuts.
Ingredients
6 oz. Amoy Udon Noodles
3 Tbsp. Vegetable oil
4 oz. Chicken, boneless and cut into strips
3 oz. Carrot, julienned
3 oz. Edamame
3 Tbsp. Thai peanut sauce
2 Tsp. Roasted peanuts, chopped
Instructions
Amoy Udon Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.
In a large wok or skillet, heat vegetable oil and cook chicken until finished.
Add noodles and stir in Thai peanut sauce, top with roasted peanuts, serve.