Ingredients
12 oz (1½ sleeves) kamut udon noodles
1½ cups shredded rotisserie chicken
2 tbsp toasted sesame oil
1½ tbsp soy sauce
1 tbsp rice vinegar
1 clove garlic, minced
½ tsp grated fresh ginger
½ tsp sugar
½ tsp salt
¼ tsp black pepper
½ cup shredded carrots
¼ cup diced cucumber
2 green onions, sliced
2 tbsp toasted sesame seeds
Instructions
Cook noodles in boiling water for 3-4 minutes until al dente. Drain and rinse with cold water.
In a large bowl, whisk sesame oil, soy sauce, rice vinegar, garlic, ginger, sugar, salt, and pepper.
Toss cooked noodles with the sauce until fully coated.
Add shredded chicken, carrots, cucumber, and green onions. Toss to combine.
Divide into bowls and top with toasted sesame seeds. Serve hot or cold.
Notes
Use store-bought rotisserie chicken (ensure it contains no pork/ham/lard). Customize with bell peppers, peas, or edamame. Store leftovers in an airtight container for up to 2 days. Add chili crisp or a drizzle of Sriracha for extra heat.
- Prep Time: 10
- Cook Time: 15
- Category: Quick Chicken
- Method: Tossing
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 2500mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg