Udon Noodle Bowls

 In 5 Healthy Meals Webinar, Easy Recipes, Healthy Recipes

Worm noodles, anyone?


Ok, I call the udon noodles “worm noodles” because well, it helps my toddler eat them 🙂

I mean, they do look like worms after all….

udon noodle bowl

I mentioned this in my recent webinar, 5 Healthy and Simple Meals – if you missed it, no sweat! Check it out here on my YouTube channel.

This Udon Noodle Bowl has been a fave in our house lately.

So versatile – can add chicken (leftover or just cooked), salmon, pork, beef, tofu – whatever you have!

If you have leftover salmon from the Sweet Silly Salmon Skewers, throw it on.

And the baby loves the edamame 🙂

Toppings can vary too, of course but I love the carrots and peppers with the cilantro and purple cabbage. Lots of color and flavor.

Let me know what toppings you go with!

If you need this to be gluten-free, go with brown rice instead of the noodles. Also delicious.

Hope you like the “worm noodles” 😉


Udon Noodle Bowls

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Calories per serving: 570

Fat per serving: 17

Saturated fat per serving: 4

Carbs per serving: 34

Protein per serving: 35

Fiber per serving: 5

Sugar per serving: 7

Sodium per serving: 520


  • 4 BBQ chicken breasts

  • Udon Noodles - 3 packages

  • 1 cup edamame, cooked/steamed

  • 1 red pepper, chopped

  • 1 cup shredded carrots

  • Purple cabbage, shredded

  • Cilantro, to taste

  • Green onion, to taste

  • Lime

  • Dressing:

  • 1/4 cup vegetable oil

  • 1/3 cup light soy sauce

  • 1/3 cup rice vinegar

  • 1/4 cup sesame oil

  • 1 tsp Ground ginger

  • Fresh pepper

  • Sesame seeds


  1. Season chicken breasts with salt and pepper. BBQ chicken breasts until internal temperature reaches 165 degrees F.

  2. Whisk sauce ingredients together.

  3. Meanwhile, cook udon noodles according to package directions.

  4. Drain noodles and put back in cooking pot. Toss with sauce.

  5. Divide seasoned noodles between 4 bowls

  6. Top with edamame, purple cabbage, shredded carrots, red pepper.

  7. Top with cilantro, green onion and fresh lime juice.

  8. Sprinkle with sesame seeds and serve.
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