This lovely stir-fry is perfect for a quick midweek family meal. The ginger in the dish makes it particularly wonderful for helping soothe head colds in the winter months!
Ingredients for two servings:
1 fillet of skinless, boneless chicken (diced)
Approximately 1.5 cups of fresh vegetables – some options include:
- Red pepper
- Small button mushrooms
- Baby bokchoy
- Sugar snap peas
A single serve packet of udon or hokkien noodles
– Adjust quantitites of all ingredients to suit number of servings required.
½ cup plum sauce
1 tablespoon hoisin sauce
1 tablespoon of grated fresh ginger
¾ cup chicken stock (this can be altered depending on how much broth you like with your noodles)
- Firstly dice the vegetables as you desire, then briefly blanch them. Set them aside in a bowl
- Bring a small saucepan to boil, once boiled add the noodles, cooking for as long as the packet states (approx 3-5 mins)
- Prepare the stir-fry sauce by mixing all the sauce ingredients together in a small bowl
- Pour half the stir-fry sauce over the chicken and also coat the blanched vegetables in the sauce
- Add chicken to a non stick pan, once browned add the vegetables and some more of the sauce and toss
- Lastly add the cooked noodles and the rest of the sauce and simmer. Be sure not too simmer for too long, as this will result in the vegetables becoming overcooked
- Pour into a bowl (or bowls depending on how many you are catering for) and enjoy!
This stir-fry is also wonderful with fish. Substitute the chicken for a fresh fillet of snapper – it works a treat!