Ingredients
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1 (6 –8 oz) pkg udon noodles
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½ lb boneless skinless chicken breast
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1 tbsp canola oil
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1 tbsp minced garlic
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½ cup low-sodium stir-fry sauce or low-sodium teriyaki sauce
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1 (12 oz) pkg snow peas
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1 (8 oz) can bamboo shoots, drained
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2 cups fresh baby spinach
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2 tbsp sesame seeds
Steps
1
Prepare noodles according to package directions. Drain and rinse under cold, running water.
2
Meanwhile, cut the chicken into thin strips. Heat a wok or large nonstick skillet over medium-high heat. Add the oil and the chicken. Cook for 2–3 min. or until lightly browned. Add the garlic and continue to cook for 1–2 min.
3
Add the teriyaki sauce and continue to cook for 1–2 min. or until sauce is bubbling. Add snow peas and bamboo shoots. Cook, stirring often, for another 2 min., or until peas are bright green. Add the noodles and mix well to combine.
4
Toss in the fresh spinach. Divide onto 4 plates and garnish with sesame seeds.
Tips
Look for udon noodles and bamboo shoots in the International Foods Aisle.
