Cold Soy and Chicken Udon Noodles
25 min · 2 servings · 776 kcal/serving
Cold Soy and Chicken Udon Noodles – at a glance
Cold Soy and Chicken Udon Noodles is a high-protein Fitaily recipe for 2 servings (dinner). You can make it in about 25 minutes. One serving has about 776 kcal, 52.1 g protein, 70.5 g carbs, 32.1 g fat.
A refreshing and high-protein cold noodle dish featuring silky tofu-based sauce, savory chicken mince, and crisp cucumber. Perfect for a quick, nutritious meal.
Nutrition per serving
| Calories | 776 kcal |
|---|---|
| Protein | 52.1 g |
| Carbs | 70.5 g |
| Fat | 32.1 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wysokobiałkowy. Meal: kolacja. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża), soja. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- You can swap pasta or bread for a gluten-free version — check the label, as this is not a certified gluten-free recipe.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 400 g Frozen Udon Noodles
- 120 g Eggs
- 200 g Cucumber
- 20 g Spring Onion
- 10 g Crispy Garlic
- 300 g Silken Tofu
- 16 g Peanut Butter
- 15 g Soy Sauce
- 15 g Fish Sauce
- 250 g Chicken Mince
- 5 g Avocado Oil
- 5 g Gochugaru
- 15 g Dark Soy Sauce
- 10 g Toasted Sesame Seeds
Preparation
- For the sauce, add silken tofu, peanut butter, soy sauce, fish sauce, and ice cubes to a blender. Blend until smooth and cold. Set aside in the fridge.
- Finely slice the cucumber and mix with a pinch of salt and a splash of vinegar. Place in the fridge while preparing the chicken.
- Heat a large frying pan over high heat. Add avocado oil and chicken mince. Cook until golden brown.
- Add gochugaru, dark soy sauce, salt, and sesame seeds to the chicken. Stir well and cook for another minute.
- Cook the udon noodles according to package instructions, then rinse under cold water or dunk in iced water to cool completely.
- Squeeze excess water from the cucumbers.
- To plate, add the cold noodles to a bowl, pour the tofu sauce over the top, then add the chicken mince, cucumbers, sliced spring onions, crispy garlic, and a jammy egg.
Frequently asked questions
How many calories and protein are in one serving of Cold Soy and Chicken Udon Noodles?
One serving has about 776 kcal, 52.1 g protein, 70.5 g carbs, 32.1 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Cold Soy and Chicken Udon Noodles be made gluten-free?
The ingredients include grain products. You can try a gluten-free version (e.g. gluten-free pasta), but we have not lab-verified that variant.
Is Cold Soy and Chicken Udon Noodles good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.