Chicken and Choy Sum Udon Noodles

Chicken and Choy Sum Udon Noodles

Chicken and Choy Sum Udon Noodles

These noodles are great for a quick mid week meal. With any ‘stir fry’ you can add whatever ingredients you like, no matter how little you have so it is great for using up left over vegetables. Udon noodles originate from Japan, are made from wheat flour, and can be bought handy in ‘straight to wok’ individual servings. As well as stir-frying you can also put them into a noodle soup so they are very versatile! Leave out the chicken or substitute with fried tofu for a filling vegetarian alternative.

Ingredients: (serves 4)

• 3 small packets of udon noodles
• 3 boneless chicken thighs (diced)
• 1 white onion (sliced)
• Small bunch of Choy Sum (chopped, separating the leaves and the stalks)
• 2 tbs light soy sauce
• 1 tbs sesame oil
• Small handful of cashew nuts (lightly crushed), to serve

Method:

• Stir-fry the chicken thighs in a dry wok, or deep frying pan, there should be enough fat from the chicken so no extra oil needed
• Add the white onion and stir-fry until translucent
• Add the stalks of the Choy Sum and the noodles, separating them out so they don’t clump together
• Add the soy sauce and sesame oil, stir fry until the noodles are warmed through
• At the last minute add the leaves of the Choy Sum, they will wilt in the residual heat
• Sprinkle with cashew nuts when serving to add additional crunch

Chicken and Choy Sum Udon Noodles