This is a dinner that will please even picky eaters. It is a great way to branch out and add a little variety to your menu this month. I found this recipe in the 2013 Winter Menu magazine published by Wegmans. ( a wonderful grocery store. I am sad for you if you don’t have one! ) We have kept it in our dinner rotation ever since!
1lb Chicken breast
12 oz Green beans, trimmed
6 oz baby white pearl mushrooms
2 large carrots, bias cut slices (angled)
2 packages Udon Noodles (international isle)
2 Tbsp vegetable oil, divided
1/2 cup teriyaki sauce, divided
1. Bake chicken on a baking sheet in a 400 degree oven for 25 minutes or so. Cool chicken and then cut into 1″ cubes.
2. Blanch green beans in a large pot of salted water for 3 minutes. Add mushrooms and carrots. Blanch 1 minute. Remove veggies with slotted spoon. Drain and set aside. Add noodles to boiling water, blanch 1 minute. (The noodles come with a seasoning pack, I just toss it.)
3. Heat 1 Tbsp oil in large skillet, or stir-fry pan. Gently stir fry noodles.
5. Gently toss mixture with noodles in stir-fry pan or platter. I find the pan is easier.