This Peanut Garlic Udon Stir Fry is a quick, flavorful meal that’s ready in under 20 minutes and easily customizable to suit your tastes.
INGREDIENTS
- 2 packets of udon noodles or 2-3 cups cooked spaghetti squash
- 2 tbsp avocado oil
- 4 garlic cloves, roughly chopped
- ½ lb ground chicken or any ground protein (omit for vegan or substitute with extra-firm tofu)
- ¼ cup coconut aminos, soy sauce, or tamari
- 3 tbsp peanut butter or cashew butter
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp grated fresh ginger
- 1-2 tsp sriracha sauce
- 2 green onions, sliced
- 1 tbsp sesame seeds
- Kosher salt, to taste
- Ground black pepper, to taste
- Lime wedges for serving
INSTRUCTIONS
- Cook udon noodles according to the package instructions. Once cooked, drain, toss with a bit of sesame oil, and set aside.
- Heat a wok or skillet over medium-high heat and add the avocado oil.
- Add the chopped garlic and stir-fry for 30-60 seconds, until fragrant.
- Add the ground chicken (or chosen protein) to the wok, breaking it up as it cooks. Spread it out in the pan to allow for even browning and a charred texture.
- Season the chicken with kosher salt and ground black pepper, then let it cook undisturbed for 3-4 minutes.
- While the chicken cooks, whisk together the coconut aminos, peanut butter, sesame oil, rice wine vinegar, grated ginger, and sriracha in a small bowl to create the stir-fry sauce.
- Once the chicken is nearly cooked through, stir in the green onions, sesame seeds, and prepared udon noodles.
- Pour the stir-fry sauce over the mixture, tossing until everything is evenly coated. Cook for an additional 2-3 minutes, or until the chicken is fully cooked.
- Serve the stir-fry hot, garnished with lime wedges, and enjoy!
