Here is a simple recipe for noodle and veggie stirfry that I came up with one afternoon. My mom comes over often and helps me take care of my little girl, so for lunch I decided to use the udon noodles I had sitting in the fridge. I actually bought the noodles to make udon soup but with tons of veggies in the fridge I couldn't resist making a quick one pan dish! I added lots of garlic, a bit of hoisin and soy sauces, and a lot of veggies and shredded chicken. Although there isn't a lot of sauce coating the noodles, the natural flavour of the veggies and the addition of the garlic really made the difference! Since I made this dish for mom that afternoon, we have made it quite a few more times since! Simple and quick home food. That's what I like best :)

Serves 3

  • 1 pkg (400g) Japanese Udon noodles (cook according to pkg instructions)
  • 1 tbsp vegetable oil
  • 4-6 garlic cloves, minced
  • 1 small onion, sliced thin
  • 1 tsp gochuchang (Korean hot pepper sauce OR substitute: Chinese hot sauce)
  • 2 tbsps soy sauce (can add an additional teaspoon if you wish)
  • 2-3 tbsps hoisin sauce
  • 1 head broccoli, florets only
  • 1/2 cup carrots, shredded
  • 4-6 mushrooms, sliced thin
  • small red and orange bell peppers, cut into thin strips
  • 2 green onions, cut in half, then sliced thin lengthways
  • handful of snow peas (optional)
  • 1 cup shredded rotisserie chicken or pre-cooked chicken breast, shredded
  • 1/2 cup low sodium chicken stock (use more as needed)
  • salt and ground black pepper (to taste)

1. Preheat a pot of boiling water. Once it comes up to temperature, place in the noodles and cook according to package instructions. Then drain thoroughly in a colander, rinse in cold water and set aside for now.

2. Preheat a wok on medium high heat. Drizzle in the veggie oil, then add in the garlic, sliced onion, gochuchang or hot sauce, soy sauce, and hoisin sauce. Give it a quick stir to combine and saute the ingredients. Cook for 1-2 minutes.

3. Add in the veggies at this point: broccoli florets, shredded carrot, mushrooms, orange and red bell pepper strips, green onion, and snow peas (if using). This part goes rather quickly, so you want to make sure to have all of the veggies cut up ahead of time. Cook for 2 minutes, then add in the shredded chicken and heat for 1 minute.

4. Quickly, add in the cooked udon noodles and the chicken stock and toss with two big wooden spoons until the noodles have heated through, and all of the ingredients have combined. Add salt and pepper to taste. Serve immediately and enjoy!

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