15 Minute Japanese Chicken Noodle Stir Fry
Ingredients
Instructions
- 3 cloves of garlic
- 3 cm peeled ginger
- 3 green shallots, trimmed
- 1 tablespoon peanut oil
- 500 g minced Lilydale free-range chicken
- 440 g wok-ready udon noodles
- 60 ml (1/4 cup) light soy sauce
- 60 ml (1/4 cup) mirin
- 2 tablespoons of tomato sauce
- 1 tablespoon caster sugar
- 1/4 small green cabbage, grated
- 1 large carrot, peeled, halved lengthwise, thinly sliced
- White sesame seeds, to sprinkle
- Black sesame seeds, to sprinkle
- Sesame oil, drizzle
- Finely chop the garlic, ginger and the white part of the shallots. Reserve the green part of the shallots. Heat a wok over high heat. Add peanut oil and stir to coat. Saute garlic, ginger and chopped shallot for 30 seconds or until aromatic. Add ground chicken and cook, breaking up lumps and stirring occasionally, for 7 minutes or until browned.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Combine soy sauce, mirin, tomato sauce and sugar in a small bowl. Finely chop the green part of the shallot diagonally.
- Add the cabbage and carrot to the wok. Sauté for 1-2 minutes or until cabbage is slightly wilted. Drain the noodles and add them to the wok with the soy sauce mixture. Use tongs to stir until combined.Divide noodle mixture among serving bowls. Sprinkle with minced shallots and white and black sesame seeds. Drizzle with sesame oil.
15 Minute Japanese Chicken Noodle Stir Fry
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15 Minute Japanese Chicken Noodle Stir Fry Recipe – 15 Minute Japanese Chicken Noodle Stir Fry Recipes
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