Udon stir-fry with chicken teriyaki

(serves 2)

Asian noodle stir-fry ~ it's all kind of same same but a little bit different! You just need the basics and just change up the noodles, or the vegies or the meat and you have a whole new dish! For me, it usually just depends on what's left in the fridge, it's good to choose at least one crunchy vegetable, e.g. broccoli, capsicum, bean sprouts to change up the texture a bit. You also want to make sure that everything's cooked before the noodles are put in otherwise they'll get too soft and mushy and fall apart! Otherwise, easy schmeasy!


Prep time: 10 min
Cooking time: 20 min


Ingredients:
1 broccoli
1/2 capsicum
2 cloves garlic
1 brown onion
250g chicken
2 packets udon
1 stem shallot, to garnish
sesame seeds, to garnish
1 T Dark soy sauce
1 T Soy sauce
1/2 T Sesame oil
1/2 T Mirin


Marinade for the chicken:
2 T soy sauce
2 T mirin
1 tsp salt
1 tsp sugar


Method:
1. Cut the chicken into bite-size pieces and marinate in the soy sauce, mirin, salt and sugar. Leave for at least 20 min.
2. Finely slice the garlic, onion, and capsicum.
3. Cut the broccoli into small, bite-size stalks.
4. Soak the udon in warm water to loosen the noodles, then drain in a colander.
5. Heat a wok with 1/2 T oil and sauté the onion. Add the garlic, and then the chicken and cook for 3-4 minutes.
6. Meanwhile, parboil the broccoli in a separate pot or in the microwave (approx 2-3 minutes).
7. Add the capsicum and the broccoli to the wok and continue to stir-fry for another 1-2 minutes. Add the udon and the soy sauce, dark soy sauce, mirin and sesame oil and toss until the noodles are done.

Action shot

8. Finely slice the shallots, and serve on top of the noodles! Sprinkle with toasted sesame seeds. Serve with extra green vegies ~ delicious!