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Chicken-Teriyaki Noodle Bowls

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken cutlets

1 cup

Edamame, frozen

1

Eggplant (12 ounces), medium

1

Mint, leaves

1/3 cup

Soy sauce, reduced-sodium

8 oz

Udon noodles

1/3 cup

Brown sugar, packed light

1

Kosher salt and freshly ground pepper

1/3 cup

Rice vinegar

5 tbsp

Vegetable oil