Tag Archive: Udon


This recipe uses a ready-made sauce from Stonewall Kitchens.  Their Roasted Garlic Peanut Sauce is amazing.  We love their products and stock up regularly.

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2 lb. boneless skinless chicken thighs

1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce

1 bag stir fry veggies

1 large sweet onion

2 Tbsp. grapeseed oil

2 packages udon noodles

Marinate chicken in sauce at least 30 minutes or up to overnight.

Preheat oven to 375 F.  Bake chicken in 13 x 9 baking dish with all the sauce.  It takes about 35-40 minutes.

Meanwhile, cook onions in oil over medium heat until softened, approximately 20 minutes.

Get water on stove to boil for udon noodles.

Go back to onions, turn heat up a little and add in veggies.  Cook until desired doneness.  Turn off once you get there.

Pull chicken from the oven and cut up into bite-size pieces using kitchen shears.

Put back in oven at 425 to get a little browned on top.

When water  for noodles comes to a boil, be ready to finish up and serve in 5-10 minutes.

Put noodles in water.  They take 3 minutes or so.  Be ready to drain and rinse them.

Add chicken into veggies and heat up to get ready to add to the noodles.

Toss noodles and chicken/veggie mixture and serve!

Top with chopped peanuts and green onions for crunch, if desired.

SAM_2391

1 large pork roast, rubbed with seasonings of choice

I used:

  • 2 teaspoons freshly ground black peppercorns
  • 2 teaspoons yellow mustard seeds
  • 1 teaspoon ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper

 

SAM_2390

Place spinach, chard or other greens in bottom of large crock pot.  Chop onion and carrots and place on top of greens.  Pour 1/4 bottle Trader Joe’s Spicy Peanut Vinaigrette over veggies.  (you may want to add some red pepper flakes, as the “spicy” is overstated.  Still delicious though and smells wonderful while it’s cooking).

Place roast on top of veggies.  Cook on low 8-10 hours.  Shred and add the rest of the dressing in and cook on high for 30 minutes.

Cook udon noodles according to directions.  Toss with shredded pork.

I served this with some leftover butternut and acorn squash and a broccoli slaw.

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