Zero-Carb Noodle Garlic Chicken Yaki Udon

Name: Zero-Carb Noodle Garlic Chicken Yaki Udon
Yield: Serves 2 servings
Ingredients: 2 packs zero-carb noodles (about 14 oz/400 grams total); 1 bag bean sprouts (about 7 oz/200 grams); 1/2 bag mixed vegetables (about 3.5 oz/100 grams); 1 pack store-bought garlic chicken (about 5 oz/140 grams); 1 teaspoon oil (5 ml); 2 teaspoons sesame oil (10 ml); 1 tablespoon sake (15 ml); 1 turn of soy sauce from a dispenser (about 1 tablespoon/15 ml)

クック陽子ちゃん @cook_40129298

Since I use zero-carb noodles for dinner every day, I wanted to try a new flavor.
Recipe background:
I eat zero-carb noodles daily, so I wanted to change things up and made yaki udon with them.

クック陽子ちゃん @cook_40129298

Since I use zero-carb noodles for dinner every day, I wanted to try a new flavor.
Recipe background:
I eat zero-carb noodles daily, so I wanted to change things up and made yaki udon with them.

Saved

Ingredients

Serves 2 servings

2 packszero-carb noodles (about 14 oz/400 grams total)
1 bagbean sprouts (about 7 oz/200 grams)
1/2 bagmixed vegetables (about 3.5 oz/100 grams)
1 packstore-bought garlic chicken (about 5 oz/140 grams)
1 teaspoonoil (5 ml)
2 teaspoonssesame oil (10 ml)
1 tablespoonsake (15 ml)
1turn of soy sauce from a dispenser (about 1 tablespoon/15 ml)

Saved

Steps

1

Heat oil in a skillet. Add the mixed vegetables and bean sprouts, and stir-fry lightly. Place the garlic chicken on top, cover with a lid, and cook until the chicken is heated through. Remove the lid.
2

Sprinkle in the sake and let it evaporate. Add the well-rinsed and thoroughly drained zero-carb noodles. Mix well with the chicken, then drizzle soy sauce around the pan and stir everything together.
3

Finally, add the sesame oil and mix well before serving.