These Soy-Free Udon Bowls With Chicken & Veggies are made with a deliciously sweet and savory homemade sauce packed with red pepper, garlic, and toasted sesame oil! They’re filled with a colorful medley of bell pepper, carrot, and broccoli, and make for such a simple and delicious weeknight dinner or lunch.
The star of the show when it comes to the sauce is the Coconut Aminos ~ a soy sauce alternative made from coconut! If you’ve never used it before, it’s an incredibly flavorful ingredient in its own right. You’ll love it whether you have allergies (like me) or not!
The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos. Therefore, even if you don’t have a soy allergy, note that using soy sauce would not necessarily be a 1:1 ratio, and has not been tested on this end!
If you happen to be vegetarian or vegan, feel free to try swapping the chicken for a plant-based alternative!
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Kitchen Equipment:
- Knife & Cutting Board
- Garlic Press
- Large Wok
- Medium/Large Pot
- Medium Bowl
- Noodle Server (or equivalent)
Servings: 4-5
Ingredients:
BASE
- 1 Tbsp Avocado Oil
- 1 1/4 lb Chicken Breast, cubed
- 2 Red Bell Peppers, thinly sliced, then halved
- 1 Large Carrot, julienned
- 2 Small Heads Broccoli, chopped into small florets
- 1 Tbsp Toasted Sesame Oil
- 9.5 oz Udon Noodles
SAUCE
- 1/2 Cup + 2 Tbsp Coconut Aminos
- 3 Cloves Garlic, pressed
- 2 Tbsp Light Brown Sugar
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Toasted Sesame Oil
- 1/4 Tsp Ground Ginger
TOPPINGS
- Green Onions, chopped, to taste
- White Sesame Seeds, to taste
- Sea Salt, to taste
Directions:
PREP
Peel the carrot, chop all the veggies, and crush the garlic – Set them all aside
Cube the chicken
COOK THE CHICKEN & VEGGIES
In a large wok, heat up 1 tbsp of avocado oil on medium heat, then cook the chicken cubes until they are cooked almost all the way through
Next, add in the prepped bell pepper, carrot, and broccoli, along with 1 tbsp of toasted sesame oil
Cook the veggies with the chicken until the veggies have softened to your liking and the chicken is fully cooked
Turn the heat off
COOK THE NOODLES & PREPARE THE SAUCE
In a medium/large pot, cook the udon noodles according to package instructions (I also rinsed mine in a colander afterward per package instructions!)
While the noodles are cooking, whisk the sauce ingredients together in a medium bowl
COMBINE
Add the udon noodles and the prepared sauce into the wok with the cooked chicken and veggies
Evenly disperse the sauce, and turn the heat back on to medium/high to cook off the excess liquid
Continue tossing everything together in the heat while the liquid cooks off (I find a noodle server, or equivalent, to be especially helpful at this point!)
Once the majority of liquid has cooked off, it’s ready, and can be removed from the heat
SERVE
Lastly, top each serving with green onions, sesame seeds, and sea salt to taste
Enjoy!
[Leftovers should be stored airtight in the refrigerator.]