Chicken or Tofu stirfry with udon noodles and vegetables Ingredients 400gm chicken thigh fillets, fat removed, cut into 1cm cubes Or 400g tofu, dried with paper towel and cut into cubes 1 tbsp brown sugar 1 tbsp light soy sauce 1 tbsp grated ginger 2-3 cloves garlic, minced 1 medium brown onion, chopped 1-2 red chillies ( or 1 tsp dried chilli) 750gm mixed vegetables ( I used broccoli, cauliflower, carrot, celery, green capsicum and snow peas) 2 tbsp oyster sauce 1/2 cup water 1 440gm packet udon noodles Peanut oil Method In a bowl, mix sugar, ginger and soy sauce., set aside. Heat udon noodles according to packet. In a wok or large frypan, heat 1 tbsp oil. Add chicken in batches, brown, remove from heat. Dont cook through. Add 1 tbsp oil to pan, add onion and stir through until softened. Add chilli and garlic, stir through. Add celery and carrot ( hard vegetables), stir constantly, cook 2-3 mins. Add cauliflower and broccoli, the oyster sauce and water. Stir through until water is heated through. Place lid on pan, heat 2-3mins. Add chicken, stir through. Add soft vegetables such as capsicum and snow peas, stir through and heat until capsicum softens slightly. Add tofu. Add noodles. Stir through, serve.
Posted on: Tue, 19 Aug 2014 09:49:51 +0000
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