Chicken Noodle Stir-Fry

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Weeknights call for fuss-free, healthy and comforting dishes that will please the entire family. This Chicken Noodle Stir-fry ticks all the boxes! It’s perfect for when you have leftover roast chicken, alternatively poach chicken using the simple method below. It’s a dinner option that’s full of veg and full of flavour too and it comes together in under 15 minutes. Like any stir-fry, we suggest having everything cut up and ready to go before heating up your wok because it comes together extremely quickly. Feel free to swap in any veg that’s in your
fridge, broccoli, snow peas, green beans and zucchini would all pair wonderfully.

 

Ingredients

4 tbsp neutral oil (like vegetable oil)
2 garlic cloves, crushed
1 tsp ginger, grated
1⁄2 C soy sauce or tamari
3 tbsp honey
2 tbsp cooking sake or shaoxing wine
1 tsp sesame oil
125ml water
1 tbsp corn flour
500g frozen udon noodles
1 onion, cut in half then thinly sliced
1⁄8 white cabbage, thinly sliced
1 carrot, peeled and cut into matchsticks
1 red capsicum, thinly sliced
2C cooked, shredded chicken
2 tbsp sesame seeds
1⁄2 C roasted cashew nuts
Spring onion to serve

Method
1. Start by making the sauce for the stir fry. Add 2 tbsp neutral oil to a saucepan on medium heat. Once hot, add in the garlic and ginger.
2. Once it’s fragrant, add in the soy sauce, honey, cooking sake and sesame oil.
3. Stir water and corn flour together and then add to sauce and stir until thickened. Turn heat off and set aside.
4. Place a pot of boiling water on the stove and add in your udon noodles, once boiling. Carefully help separating the noodles with a fork. After 1 min, drain and set aside.
5. In a wok heat the remaining 2 tbsp oil on medium high heat and once hot, add in the onion. Cook for 2 mins.
6. Add in the cabbage, carrot and capsicum and cook for 2-3 mins.
7. Add in the chicken and cook for another 2 mins.
8. Add in the cooked udon noodles and pour over sauce, along with the sesame seeds and cashew nuts and cook to heat through.
9. Serve hot and garnish with spring onion and more sesame seeds.

Note: if you don’t have leftover shredded chicken, place a large saucepan filled with water on high heat.
Add in some bruised garlic and ginger to flavour the chicken. Once boiling, add in 2 chicken breasts and bring water back to the boil. As soon as it’s boiling, place the lid on and turn the stove off. Leave chicken in the water for 25 mins. Remove from water and shred.