Udon noodles with grilled Asian chicken and snow peasReviewed by our expert panel
(at time of publication)
- 600g skinless boneless chicken thigh fillets, trimmed
- 400g dried udon noodles
- 300g snow peas, thinly sliced diagonally
- 3 red capsicums, thinly sliced
- 75ml Asian-style salad dressing (we used Cotterill & Rouse)
1 Spray a chargrill pan or large frying pan with oil and place over a medium-high heat. Cook chicken for 3-4 minutes each side or until cooked through. Remove from pan and set aside.
2 Cook noodles following packet directions, adding snow peas in the last minute of cooking. Drain well and transfer to a large bowl.
3 Thinly slice chicken and add to noodles and snow peas. Add capsicums and dressing to bowl and toss gently to combine. Serve immediately.
Make it gluten free: Use gluten-free noodles and check dressing is gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 6g
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