Japanese Chicken and Noodle Stir Fry

Ingredients

• 1 chicken breast fillet
• 1 clove of garlic
• soy sauce
• sesame seed oil
• 180g udon noodles
• 2 carrots, finely chopped or coarsely grated
• 1 finely chopped capsicum
• Small head of broccoli and cauliflower, chopped into small pieces
• 1 bok choy, finely chopped.

Method

1. Chop chicken thigh fillets into small pieces and marinate in finely chopped garlic and dash of soy sauce and sesame seed oil for at least two hours.
2. Cook chicken on high heat quickly and remove from wok.
3. At the same time, cook udon noodles until 'al dente'.
4. Stir fry vegetables until 'al dente' with dash of soy sauce. Once the veges are cooked, add cooked chicken and udon noodles to rewarm.

Notes

• Serves four.
• Variations on this theme include:
  • Using beef instead of chicken (the beef should be marinated over night)
  • Turning it into a soup! In a bowl, place the cooked chicken, 'al dente' udon noodles and stir fried vegetables and raw bok choy or bean sprouts and spoon over hot chicken broth!