Light udon noodles with chicken and eggplant

Udon noodles with crispy chicken and crispy steamed vegetables have already become a classic of Asian cuisine. In any themed street food you can order a similar dish and fully enjoy all the delights of oriental traditions in cooking. Udon noodles with chicken and eggplant are definitely a great choice to start your acquaintance with Asian culture.

1. Calories
   150,48 kcal
2. Protein
   8,88 gram
3. Fat
   7,27 gram
4. Carbohydrates
   12,47 gram
5. ~ Time
   35 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Chicken breast

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   0.5 pcs. = 200 g
2. Lapsha Udon

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   75 g
3. Eggplant

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   1 piece = 210 g
4. Bulgarian pepper

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   0.5 pcs. = 75 g
5. Garlic

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   1.5 clove = 7.5 g
6. Teriyaki sauce

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   5 tbsp. l. = 150 g
7. White sesame seeds

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   to taste
8. Vegetable oil

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   3 tbsp. l. = 51 g

Steps:

1. 
   Wash the vegetables, skin the chicken, peel the garlic, prepare the bowls, pot and pan. Put water in a kettle to boil.
2. 
   Marinate the chicken. To do this, cut it into small pieces or strips, place it in a bowl and pour in a mixture of 3 tablespoons of teriyaki sauce and 3 crushed garlic cloves, mix thoroughly, coat the chicken with the marinade and set aside for 15-20 minutes.
3. 
   Cut the zucchini, carrots and bell peppers into long strips of medium thickness. Pour boiling water over the udon noodles and place the pan with them on the fire, cook strictly according to the instructions on the package.
4. 
   Place the chicken in a preheated frying pan with vegetable oil and fry it, stirring occasionally, over high heat until half cooked. This will take approximately 3-4 minutes.
5. 
   Add chopped vegetables to the meat and fry for another 7 minutes until the carrots are soft. Add the noodles, boiled and washed with cold water, to the meat and vegetables, add teriyaki sauce and mix everything well, heat for another 1 minute, and then let stand for 5 minutes and soak.
6. 
   Serve the finished noodles on portioned plates, sprinkle a small portion of sesame seeds on top.