Creamy salty peanut dressing coated Udon noodles, with gingery chicken and crunchy veggies. Such a colorful and tasteful delight plus a really quick and easy meal solution.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 ºC.
Wash the paprika and broccoli. Half and remove the pits from paprika, cut into thin stripes. Remove the leaves from broccoli. Mix the vegetables with sesame oil, ginger, garlic, lemon zest, salt and pepper. Mix till evenly coated
Prepare the baking sheet with parchment paper and spread veggies over one side of the sheet.
To prepare the chicken, peel and finely dice the onion. In a bowl, mix the chicken, onion, ginger, garlic, and a pinch of pepper. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls, placing them on the other side of the prepared baking sheet. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through.
Boil the Udon noodles according to package instructions.
In the meantime, prepare the sauce. In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach the desired consistency.
Once noodles are done, coat with peanut sauce. Top the noodles with roasted veggies and chicken meatballs. Garnish with sesame seeds.
Preparing In The Kitchen
Preheat the oven to 180 ºC.
Wash the paprika and broccoli. Half and remove the pits from paprika, cut into thin stripes. Remove the leaves from broccoli. Mix the vegetables with sesame oil, ginger, garlic, lemon zest, salt and pepper. Mix till evenly coated
Prepare the baking sheet with parchment paper and spread veggies over one side of the sheet.
To prepare the chicken, peel and finely dice the onion. In a bowl, mix the chicken, onion, ginger, garlic, and a pinch of pepper. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls, placing them on the other side of the prepared baking sheet. Transfer to the oven and bake for 15 minutes, until the meatballs are crisp and cooked through.
Boil the Udon noodles according to package instructions.
In the meantime, prepare the sauce. In a small bowl, whisk together the peanut butter, lime juice, tamari, sriracha, and maple syrup. Whisk in water, 1 tablespoon at a time, to reach the desired consistency.
Once noodles are done, coat with peanut sauce. Top the noodles with roasted veggies and chicken meatballs. Garnish with sesame seeds.
