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17Ingredients
60Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 udon noodles (packs, 440g/15.5 ounces, or your choice of noodles)
- 300 grams chicken thigh fillets (skinless, chopped into small pieces)
- 1 broccoli (280g/9.8 ounces, florets separated and cut into even sized pieces)
- 1.6 oz. red bell pepper (julienned)
- 1 tsp. roasted sesame seeds
- cooking oil (Some, I use rice bran oil)
- 2 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. honey
- 1 tsp. minced garlic
- 2 tsp. sesame oil
- 440 grams udon noodles (2 packs total, or your choice of noodles)
- 300 grams chicken thigh fillets (skinless, chopped into small pieces)
- 1 broccoli (280g / 9.8 ounces, florets separated and cut into even sized pieces)
- 1/2 red bell pepper (small, 45g / 1.6 ounces, julienned)
- 1 tsp. toasted sesame seeds
- cooking oil (Some, I use rice bran oil)
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