Go Back
Print

Peanut Garlic Udon Stir Fry

Prep Time 5 minutes
Cook Time 15 minutes

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 if vegan or use extra firm tofu)
  • ¼ cup coconut aminos or 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

Instructions

  1. Preprare udon noodles according to package. Once done remove from water, toss in a bit of sesame oil and set aside.

  2. Preheat wok or skillet over medium high heat with avocado oil.

  3. Add in the garlic and stir fry for 30-60 seconds.

  4. When garlic is fragrant add in the ground chicken, break it up, and make sure it is spread out in the wok or skillet. You want as much touch the heat so it gets nice and charry.

  5. Season the chicken with kosher salt and ground black pepper. Then let the chicken sit for 3-4 minutes.

  6. In the meantime, mix together the coconut aminos, peanut butter, sesame oil, rice wine vinegar, grated ginger, and sriracha.

  7. When the chicken is about done, add in the green onions, sesame seeds, and the udon noodles.

  8. Pour in the stir fry sauce, mix until well combined, and cook for an additional 2-3 minutes or until chicken is completely cooked through.

  9. Serve the udon stir fry with lime wedges and enjoy!