Chicken and Veggie Udon Noodles

Add a little sweet and spicy to your dinner tonight with our chicken and veggie udon noodles. Created by Maddy in Marketing, you'll love this quick and easy recipe that is full of flavor and even better as leftovers.


Makes 4 servings

  • 8 oz fresh udon noodles
  • 1 package of True Story Thick Cut Chicken Breast
  • ½ tbsp sesame oil
  • ½ tbsp olive oil
  • 3 tbsp soy sauce
  • ½ tbsp Sriracha sauce
  • 2 tbsp hoisin sauce
  • 1 clove garlic minced
  • ½ tsp freshly grated ginger
  • ½ cup of snap peas
  • 2 carrots (chopped)
  • 1 red bell pepper (chopped)
  • ¼ cup of edamame
  • ½ cup chicken broth
  • black pepper to taste


  1. Blanch udon noodles in boiling water for about 1 to 2 minutes. Drain well and immediately rinse with cold water. Set aside.
  2. Heat the olive oil and sesame seed oil in a large skillet. Add chicken and brown slightly. Add ginger, garlic, peppers, snap peas, carrots and edamame and cook for a couple more minutes until veggies start to brown.
  3. Add soy sauce, hoisin sauce, Sriracha and chicken broth, stir and bring to a boil. Add noodles to the pot and cook until noodles are heated through. Serve hot and enjoy!