Ingredients

• Udon noodles - 6 oz
• Vegetable oil - 3 tbsp
• Chicken, boneless and cut into strips - 4 oz
• Carrot, julienned - 3 oz
• Edamame - 3 oz
• Thai peanut sauce - 3 tbsp
• Roasted peanuts, chopped - 2 tsp

Preparation

Udon Noodles are precooked and ready to use. Defrost noodles under running water or blanch in hot water for 1-2 minutes. Remove and drain excess water.

In a large wok or skillet, heat vegetable oil and cook chicken until finished.

Add noodles and stir in Thai peanut sauce, top with roasted peanuts, serve.