2 cloves garlic, minced
1 tablespoon freshly grated ginger root
1/4 cup soy sauce
3 tablespoons sesame oil
Few dashes of hot pepper flakes
Udon noodles, found in an Asian market
1 chicken breast, cut in thin slices
1/3 red bell peppers, julienned
1 large carrot, sliced
1-2 celery sticks, sliced
1 small onion, sliced
For the sauce, combine the first five ingredients in a small sauce pan; bring to a boil. Turn heat to low and let simmer; set on back burner.
In large pot, boil Udon noodles until soft (follow directions on package).
In a wok over high heat, add about 1 Tbsp of sauce and chicken. Sauté until cooked. Remove from pan and set chicken aside. Add vegetables and another tablespoon of sauce. Sauté until tender. Add chicken back to pan; toss and set aside.
Once noodles are cooked, drain and add to chicken and vegetables. Drizzle with remaining sauce and toss everything together.
Start your meal with a small bowl of miso soup, then serve stir fry and noodles in a bowl.