Soy-Hoisin Chicken Udon Stir-Fry with Green Beans and Carrots

This savory chicken udon stir-fry is built around thick, chewy noodles that catch a glossy soy-hoisin sauce in every curve.

Chicken tenders, green beans, shredded carrots, mushrooms, ginger, garlic and scallions make it a satisfying bowl with plenty of texture and flavor.

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Ingredients

12 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the green beans and cut them into 1-inch pieces.
2. Peel the ginger, then mince enough to measure 1 tablespoon. Mince or grate the garlic.
3. Trim and thinly slice the scallions, keeping the white and green parts separate. Trim and thinly slice the mushrooms.
4. Cut the chicken tenders into thin strips. Season all over with salt and pepper.
5. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Work in batches if needed to avoid crowding the pan. Transfer the chicken to a plate.
6. Add another drizzle of vegetable oil to the same pan over medium-high heat. Add the shredded carrots, green beans and mushrooms. Cook, tossing, until softened, 5 to 7 minutes.
7. Return the chicken to the pan. Add the ginger, scallion whites and garlic. Cook, tossing, until the ginger and garlic are fragrant, 2 to 3 minutes. Season with salt and pepper.
8. In a small bowl, stir together the soy sauce, veggie stock concentrate, hoisin sauce, sugar and 1/4 cup water.
9. Reduce the heat under the pan to medium. Stir in the sauce and simmer until slightly reduced, 2 to 3 minutes.
10. Add the udon noodles to the pan. Cook, tossing, until the noodles are tender and coated in sauce, 3 to 4 minutes. Season to taste with salt and pepper.
11. Divide the noodles, chicken and vegetables between bowls. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use the scallions all at once?

For the best texture, keep them separate. Cook the scallion whites with the ginger and garlic, then use the scallion greens as a garnish at the end.

How do I keep the chicken from steaming in the pan?

Use medium-high heat and avoid overcrowding. If the pan is full, brown the chicken in batches before setting it aside.

What allergens are in this noodle stir-fry?

The udon noodles, soy sauce and hoisin sauce contain wheat and soy.