Udon Noodle Bowls

For those of you who follow me on Instagram, you know that I love making bowls for weeknight meals. I find that with one vegetarian in the house this is a great way to accommodate everyone. I switch between Asian, Mexican, and Middle Eastern Bowls. The above Udon Bowl I made was so good details on how to make it below.

Directions

  1. Asian Noodles
  2. Thinly pounded chicken (or protein of choice) marinated with Trader Joe’s Soyaki for at least 30 minutes. Grill the chicken and thinly slice. For the tofu, I squeeze out all the water, slice into pieces, dip in soyaki, and bake at 400 degrees F on a sheet pan lined with parchment for about 30 mins (flipping halfway through cooking).
  3. Kale Chips
  4. SautĂ©ed Snap Peas – heat a medium sized sauce pan to medium high heat. Add 1 tablespoon of oil and sautĂ© 1 package of snap peas for 2-3 minutes. Next add 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of Trader Joe’s Chili Crunch. Continue to cook for a couple more minutes until the peas are done but still crisp.
  5. Assemble your bowls and sprinkle with sesame seeds.

The great thing about making bowls is you can interchange any vegetable, protein, or grain. Enjoy!

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