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low main with whatever veggies you have handy
by river berkin
serves: 8
  different everytime i make it, always yummy, full of veggies and a crowd pleaser, i make a triple batch most of the time because everybody loves the left overs. the recipe below has my favorite blend of veggies, but whatever you have around works.
Ingredients:
  4 whole   chicken breast
  3 stalks   celery
  1 yellow   onion
  3 whole   carrot
  1 cup   bean spouts
  1/2 head   cabbage
  5 tablespoon   soysauce
  2 box   udon noodle
  3 clove   garlic
  2 teaspoon   ginger
  2 tablespoon   olive oil
Directions:
  cook udon according to package, rinse in cool water, drain, set aside. pre cut all veggies and meat, chop carrot and celery, slice onion and cabbage, rinse bean spouts, chop chicken into bite size chunks. chop garlic.
heat 1 tablespoon olive oil add chicken, garlic, ginger, salt and pepper and cook till pink is gone to sight but not cooked through, remove and set aside, add another tablespoon of olive oil add celery carrot (longer cooking veggies) for 10 minutes, ( salt and pepper as you go according to taste, go east on salt as soy sauce will be added later) add onion cool another 5-8 minutes. add chicken, bean sprouts and cabbage. add udon and soy sauce, heat through.