Written by Dietician Sarah
A quick, easy favourite!
Chicken Noodle Stir Fry
This is a quick easy dinner that the whole family will enjoy.
It’s super versatile, use beef or pork in place of chicken or tofu for a vegetarian version.
Any type of noodle will work or you can even serve it over rice if that’s all you have.
Serves 2 adults and 2 young children.
Double the recipe for bigger families or older children.
Ingredients:
1 tablespoon sesame oil
1 chicken breast (200-250g), diced
½ onion, diced
2 garlic cloves, crushed
1 head of broccoli, cut into small pieces
1 carrot, julienned
1 capsicum, thinly sliced
2x 200g packet of soft noodles (Udon, Soba, Hokkien)
Cashew nuts, chopped, to serve (optional)
Salt and pepper, to taste
Sauce
2 tablespoons soy sauce
½ teaspoon fish sauce
2 tablespoons oyster sauce
½ teaspoon chilli flakes (optional)
Juice of half a lime
Method:
- Fill a pot with water and bring to the boil. Once boiled, add the broccoli and cook for 1 minute. Remove from the heat and tip into a colander and refresh with cold water. Set aside.
- Combine all of the sauce ingredients in a jug and have ready to go.
- Heat a wok or fry pan over a medium- high heat.
- When the pan is hot, add half of the sesame oil. Add the diced chicken and cook for a few minutes to brown and set aside.
- Add the remaining oil and place the onion and garlic in the wok or pan. Cook for a few minutes and add the vegetables and cook for another couple of minutes.
- Add the chicken back to the wok or pan along with the noodles and cook for a few minutes.
- Stir the sauce ingredients and pour into the wok or pan. Cook for a few minutes, stirring occasionally. Season to taste with salt and pepper.
- Serve with chopped cashew nuts (if using).
To ensure its gluten free use rice or rice noodles in place of the udon noodles. Ensure the sauces are all gluten free.
Sarah x
