Recipe: Stir-fry Hokkien & Udon Noodles with the lot
We love noodles. Hence it comes as no surprise that noodles is on our menu at least twice a week. Here's a very quick stir-fry recipe that combines both our favourite noodles with the lot. It is gratifying for me when I see the husband and kids wolf down their meals and this is one of those meals that does that. Yes, no left overs either. I love meals like this.
Stir-fry Hokkien & Udon Noodles with the lot (serves 4)
1 packet of Hokkien noodles *
1 packet of Udon Noodles *
400g free range skinless chicken thigh fillets, diced into bite sized pieces
6 big broccoli florets, broken up into bite size pieces
1 zucchini, diced into bite sized pieces
1 cup of corn kernals (from 1 large fresh corn)
4 large swiss brown mushrooms, diced into bite sized pieces
Sprinkling of garlic salt (to marinate the chicken)
2 tbsps soya sauce
1/4 cup of chinese cooking wine / chicken stock
Rice bran oil
1. Place a wok over high heat and let the wok heat up for 2 minutes.
2. Spray a thin layer of rice bran oil in the wok. Add marinated chicken. Stir fry for 5 minutes or until brown. Add all the vegetables and sauces. Stir fry for another 5 minutes. Add all the noodles and mix it well.
3. Serve immediately on its own
* In Australia, Hokkien noodles (I buy Woolworths Brand), Udon Noodles (I buy Kantong Brand). To ensure that your noodles are in lovely individual strands before you add them to the wok, this is what I do:
In a large bowl, add noodles and pour boiling hot water over. Leave it aside for 3 minutes. Use your tongs to separate the noodles gently and drain the water. VIOLA!