boneless skinless chicken breast, cut into strips
snow peas, julienned sliced
green onions, thinly sliced
1Cook udon noodles as directed on package. Drain well.
2Meanwhile, heat oil in large saucepan on medium high heat. Add garlic and ginger and cook for 1 minute or until fragrant. Add chicken and cook 3 to 5 minutes or until chicken is no longer pink.
3Add stock, carrots, soy sauce and salt. Bring to boil. Reduce heat and simmer for 5 minutes or until carrots are tender crisp. Stir in snow peas and mushrooms and cook for 2 minutes or until snow peas are tender crisp.
4Divide noodles into 6 soup bowls. Ladle soup into each bowl and garnish with green onions.
Nutrition information coming soon.
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