- Posted on
- June 30, 2010
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- Chilli, Stir-fry
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Last night I made a totally made-up stir-fry for me and Suze. I don’t know what you’d call it, but it tasted a little bit like Yaki Udon and also used Udon noodles, so I’ll call it a Quasi Udon.
It’s really simple to make, and so tasty! All you’ll need is:
- 400g chicken
- 1tsp chilli powder
- Salt and pepper (to taste)
- 3 x fresh chillies (red and green, finely chopped, seeded)
- 1 x red onion (thinly sliced)
- 1 x red pepper (thinly sliced)
- 1 x green pepper (thinly sliced)
- 1 x tomato (in chunks)
- Spring onions (finely chopped)
- Sweet chilli sauce
- Light soy
- Dark soy
- Udon straight-to-wok noodles
Cooking time depends on how you like your stir-fries, there’s really no right or wrong way. This is how I did it:
- Lightly coat raw chicken in chilli powder and salt and pepper.
- Add a dash of olive oil to a wok and heat.
- Add chicken to pan, add a dash of the chilli sauce and light soy.
- Brown chicken in oil/sauce/soy mix before adding all vegetables except tomato.
- Cook together until peppers and onions soften, then add tomatoes.
- Once these are almost done, remove everything from the wok and keep it warm in an oven.
- Add a dash more oil to the wok and fry the Udon noodles until cooked (usually takes a couple of minutes).
- For a final two minutes, add the meat and veg back to the pan to bring all the flavours together.
- Once everything seems to your liking, serve on a plate with dark soy to taste.
There, as simple as that.