Chicken & Udon Noodles
The spices in this dish can vary. Add more red pepper flakes for adult dishes and keep the spice to a minimum if your children are not used to spicy food. In many areas of the world, baby food is spicy and children accept and tolerate spicy foods as young toddlers.
INGREDIENTS | YIELDS 6 cups
- 1 pound boneless, skinless chicken breasts
- 1 cup teriyaki sauce
- 1 (12-ounce) can crushed pineapple in natural juices
- 8 cups of water
- 9-ounce package of udon noodles
- ¾ cup sunflower nut butter
- ½ cup light coconut milk
- ½ cup vegetable or chicken broth
- 2¼ tablespoons of Carrot Purée
- 2 teaspoons garlic, minced
- ½ teaspoon ground ginger
- 2 tablespoons fresh lime juice
- ⅛ teaspoon red pepper flakes (optional)
Preheat oven to 350°F.
Arrange chicken in 9″ × 13″ baking dish and pour in teriyaki sauce and juice from crushed pineapple. Bake until chicken's internal temperature reaches 170°F.
In large pot, boil the 8 cups of water. Once boiling, place udon noodles in water and boil until tender, approximately 8–10 minutes. Drain noodles and rinse with cold water.
Blend sunflower nut butter, coconut milk, broth, Carrot Purée, garlic, ginger, and lime juice in blender until smooth. Use extra broth to thin to desired consistency.
Return noodles to cooking pot and pour content of blender onto noodles and stir to combine.
Cut or shred chicken into age-appropriate pieces for your child, and top with crushed pineapple and red pepper flakes if using. Serve with a side of the udon noodles and sauce.
