1. Using a spoon, scrape out the black part under the mushroom cap. Slice mushrooms, peppers and onion. Cut broccoli into florets. Shred cooked chicken.
2. Heat oil in a large non-stick skillet set over medium-high heat. Cook mushrooms and onions for 5 minutes, stirring a few times.
3. Add peppers, broccoli florets and cashews. Stir-fry vegetables in the skillet.
4. Pour water into the centre of the skillet and add udon noodles. Place chicken over noodles, cover and cook for 5 minutes without stirring.
5. Pour in hoisin and oyster sauce. Mix to break up noodles and coat with sauce.
6. Check if broccoli is cooked and continue cooking for a few more minutes, if needed.
7. Serve with hot sauce.

All vegetables are welcome in this recipe! Use what’s on hand and avoid vegetables that don’t cook well, like cucumber or lettuce.

Only the head of the broccoli is used in this recipe. If you have broccoli with a stem, cut it into sticks to eat raw!

Don’t have any leftover chicken? Use leftover cooked turkey or pork instead.

Don’t have any udon noodles? Vermicelli noodles, rice noodles and Asian wheat noodles also work. Just cook them before adding them to the skillet.

This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.

Photo Credit: Maude Chauvin