Chilli Chicken and Vegetables with Udon Noodles
SERVES: 4 DIFFICULTY: Easy
INGREDIENTS
540g Hakubaku udon noodles
800g Chicken fillets (thinly sliced)
1 large Red capsicum (finely sliced)
250g Baby bok choy (cut into 1/4s, lengthwise)
250g Baby spinach leaves
225 can Water chestnuts (drained, cut in half)
2 medium Carrots (sliced, diagonally)
4 Spring onions (finely sliced, diagonally)
1tbsp Sesame oil
2 cloves Garlic (crushed)
100g Thai chilli jam
2tbsp Sweet chilli sauce
60ml Chicken stock
1tbsp Sesame seeds (toasted)
METHOD
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside.
STEP TWO:CHILLI-CHICKEN
Heat half the oil in a wok.
Add the chicken (in small batches) and stir-fry until cooked through.
Return chicken to the wok along with the garlic, capsicum, carrot,jam, sauce and stock and stir-fry until sauce slightly thickens (about 2 minutes).
Remove from wok and set aside.
Clean wok.
STEP THREE:STIR-FRY
Heat the remaining oil in the cleaned wok.
Add the buk choy, spinach, onion and chestnuts and stir-fry until buk choy wilts.
Add udon noodles and toss gently to heat through.
Remove from heat.
STEP FOUR:SERVING
Divide stir-fry mixture between 4 serving plates.
Top each plate with chilli-chicken.
Garnish with a sprinkling of toasted sesame seeds
Serve hot.
