Udon with chicken and wok vegetables

Grate garlic and ginger in a bowl. In another bowl mix the soy with the tahini (if you don't have tahini, just soy is fine). In another bowl we cut the vegetables to taste. I like the bell pepper and carrot in thin strips, and the broccoli, leek and mushrooms in thin slices. Dice the chicken in another bowl. If you are going to use noodles instead of udon, start boiling them in this step.

Add a teaspoon of coconut oil to a wok or large frying pan. When it is hot add the chicken. Brown it and remove it. In the same pan put the ginger-garlic paste, stirring constantly. Let it cook for a couple of minutes and add the vegetables.

When the vegetables are ready (I guide myself by the carrot, which is the hardest), add the chicken. Mix and add the udon. Some people prefer to heat them 1 minute in the microwave before, it is up to taste. If they are noodles, we will be cooking them in parallel while we make the vegetables, and in this step we will add them drained to the wok.

Sauté until well blended and add the tahini-soybean paste. I don't use salt because the sauce itself already has it. Sauté for a minute or two until the soy liquid reduces a little and that's it!

Serve your dish with a sprinkling of black sesame seeds, and voila! Enjoy ❤️. Eat at the moment so as not to lose the juiciness 😍.