| | 15-minute Japanese chicken noodle stir-fry
15-minute Japanese chicken noodle stir-fry
15-minute Japanese chicken noodle stir-fry 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Finely chop the garlic, ginger and the white part of the shallots. Reserve the green part of the shallots. Heat a wok over high heat. Add the peanut oil and swirl to coat. Stir-fry the garlic, ginger and chopped shallot for 30 seconds or until aromatic. Add the chicken mince and cook, breaking up any lumps and tossing occasionally, for 7 minutes or until golden.
  2. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Combine the soy sauce, mirin, tomato sauce and sugar in a small bowl. Thinly slice the green part of the shallot on the diagonal.
  3. Add the cabbage and carrot to the wok. Stir-fry for 1-2 minutes or until the cabbage is slightly wilted. Drain the noodles and add to the wok along with the soy sauce mixture. Use tongs to toss until combined.
  4. Divide the noodle mixture among serving bowls. Sprinkle with the sliced shallot and white and black sesame seeds. Drizzle with sesame oil.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 3 garlic cloves
  • 3cm-piece ginger, peeled
  • 3 green shallots, trimmed
  • 1 tablespoon peanut oil
  • 500g chicken mince
  • 440g pkt wok-ready udon noodles
  • 60ml (1/4 cup) light soy sauce
  • 60ml (1/4 cup) mirin
  • 2 tablespoons Masterfoods Tomato Sauce
  • 1 tablespoon caster sugar
  • 1/4 small green cabbage, shredded
  • 1 large carrot, peeled, halved lengthways, thinly sliced
  • White sesame seeds, to sprinkle
  • Black sesame seeds, to sprinkle
  • Sesame oil, to drizzle
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