This Healthy Noodle Bowl has 62g of Protein

udon noodles

🥗Healthier: soba noodles

💰Cheaper: spaghetti

Soba noodles offer a whole grain option, while spaghetti is often more accessible.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

tempura flakes

🥗Healthier: crispy chickpeas

💰Cheaper: fried onions

Crispy chickpeas provide a healthier crunch, while fried onions are more affordable.

mirin

🥗Healthier: rice vinegar

💰Cheaper: apple cider vinegar

Rice vinegar offers a similar tang, while apple cider vinegar is often cheaper.

Start by boiling water in a pot with a bit of salt on high heat.

Add 200 grams of udon noodles to the boiling water and gently shake with tongs to loosen them up.

Boil the noodles for 2-3 minutes until ready, then drain and set aside.

Slice 250 grams of mushrooms into equal-sized pieces.

Chop 50 grams of yellow onion and set aside.

Cut Pak Choy into smaller bite-sized pieces after washing it for about 20 seconds.

Slice 180 grams of chicken breast into finger-sized pieces without seasoning.

In a glass, combine 20 grams of soy sauce, 20 grams of rice vinegar, 10 grams of Hoisin sauce, and 10 grams of oyster sauce, along with chili flakes, and stir until combined.

Prepare a slurry by mixing a teaspoon of cornstarch with a little water in a separate glass.

Heat a pan over medium-high heat and add a little oil.

Add the chicken pieces to the pan, spreading them out for browning, and cook for about 1 minute on one side until colored, then flip and cook for another minute.

Remove the chicken from the pan while it's still undercooked, as it will continue cooking off the heat.

Switch the heat to medium and add the sliced mushrooms to the pan without oil, adding a splash of water instead.

Stir the mushrooms for 4-5 minutes until they collapse and the water evaporates.

Add the chopped onion and Pak Choy to the pan with a touch of oil and stir-fry for another 3-4 minutes until cooked and colored.

By now, the noodles should be ready; drain them and add them to the pan with the vegetables.

Add the chicken back into the pan along with the sauce mixture and half of the cornstarch slurry.

Stir everything together and fry for another 30-60 seconds until heated through, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens