Chicken Noodle Stir Fry

A quick and tasty stir fry that can be enjoyed in a matter of minutes!

The Noodle Version of a kitchen sink dish – You can add almost any kind of crunchy vegetable or protein to make this quick stir fry come together! Classic vegetables include Napa Cabbage, Bok Choy, Chinese Spinach, Bean sprouts, Broccoli, Carrot... The list goes on! You can swap out the chicken for whatever protein you have at your convenience - Sliced pork, minced meat, or even tofu (use firm pressed please!). A perfect stir fry has everything cooked properly, with the vegetables still retaining their natural crunch.
As for the noodles, my personal favorite is thin rice vermicelli. But feel free to use egg noodles, flat rice noodles, or anything that suits your fancy. This recipe uses Udon for its fat, chewy texture.
The trick to this, as with all stir-fries, is to ensure all the ingredients are of similar size.

Ingredients​

1 Packet Fresh Udon Noodles (If using dried, presoak or cook according to package directions)
1 Roasted Chicken Leg (Meat removed from bone and coarsely shredded)
1 Small to Medium Bok Choy (Sliced)
1/2 Red Bell Pepper (Sliced into strips)
1 Small Carrot (Halved lengthwise and sliced thinly)
2 Stalks Spring onion (Sliced)
1/2 Medium Onion (Sliced)
2-3 Cloves Garlic (Chopped)
1 Red Chilli (Sliced (Optional))
1 Tbsp Light Soy Sauce
1 Tbsp Peanut Oil (Or neutral cooking oil)
3 Tbsp Water
Salt and Pepper (To taste)

Instructions

Place wok/skillet on stove and preheat on high till slightly smoking
Add oil and heat till shimmering
Add carrot, capsicum and onion, stir frying till slightly softened. 3-4 minutes
Add Chicken meat and garlic (plus chilli if using). Continue frying till garlic is fragrant. 2-3 minutes
Add Udon, soy sauce and water. Stir fry to combine, ensuring that food is evenly mixed. Cover with a lid and let the mixture bubble and cook for another 2 minutes. If looking dry, add a few more tablespoons of water. Mixture should appear moist.
Lift lid and add in bok choi. Stir fry till bok choi turns bright green, and udon is cooked. About 1 minute.
Taste, and season with salt and pepper if required.
Remove from heat and transfer to a serving bowl/plate. Garnish with spring onions.

Recipe Notes

Odd and irregular shapes will not cook evenly, yielding an inferior stir fry.
Ensure a constant high heat in the pan, and keep moving those ingredients around to prevent burning.
Depending on the type of Udon you are using, cooking times may vary. Refer to the package instructions, and increase the cooking time for when the lid is on to ensure sufficient cooking.
If using dried noodles, pre-soak the noodles in hot water, or cook according to package instructions where required.

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