Chicken and Udon noodles Stir-fry
Ingredients
- 2 tbsp sunflower oil
- 2 chicken filets thinly sliced
- 2 shallots sliced
- ½ courgette sliced
- ½ red pepper sliced
- 1 carrot sliced
- 1 tender stem broccoli chopped
- 1 garlic clove sliced
- 1 cm fresh ginger chopped
- 3 spring onion chopped
- 3 tbsp sweet chilli jam
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- ½ lime juice
Method
- Preheat the wok to medium / high heat.
- Cook the Udon noodles in a saucepan of simmering salted water and keep aside until needed.
- Add the chicken pieces and cook for 2 minutes until coloured. Add the chopped and sliced vegetables except of the lime (shallots, courgette, red pepper, carrot, garlic, ginger, broccoli, and spring onion).
- Stir fry for 2-3 minutes over high heat, stirring once or twice to ensure all the vegetables are stir-frying.
- Add the sweet chilli jam, soy sauce and rice vinegar and again toss to coat all the vegetables and chicken.
- Place a lid over the wok and cook for a further 2 minutes until the vegetables starts to just soften. Turn off the heat and add the Udon noodles. Toss to coat the noodles in the sauce and serve immediately with a squeeze of lime.
