This simple Japanese noodle stir fry is flavoured with a salty, sweet and savoury sauce. Easy to make, easy to create variations, and easy to devour.
Serves 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
For the noodles:
1 carrot, cut into thin batons
1 red capsicum, cut into strips
1/2 bunch of spring onions, sliced
350g chicken breast, sliced (or pork)
1/2 small cabbage head, roughly chopped
1 small onion, thinly sliced
Ramen, Chinese, egg or soba noodles - whatever you prefer*
4cm knob of ginger, grated
2 cloves of garlic, finely chopped
1 red chilli (optional), thinly sliced
1 tbsp olive oil
*Note: Traditionally, wheat noodles are used for this dish, but buckwheat noodles make an interesting variation.
For the sauce: 2 tsp brown sugar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp tomato sauce/ketchup
4 tbsp worcester sauce
Method
Combine the sauce ingredients together. Set aside.
Prepare all of the vegetables.
Heat half of the oil in a frying pan or work over medium-high heat. Saute the carrots for 5-6 minutes until they soften slightly and start to brown, then set aside. Repeat with the onion, spring onions, then the capsicum, then the cababage. When the cabbage has just started to soften, add the ginger and garlic. Set aside.
Follow the instructions on the package to cook the noodles, cooking them for the shortest time suggested.
Add the remaining oil to the frying pan and cook the chicken, adding the chilli halfway through. Cook until the chicken starts to colour.
Return the vegetables to the pan and add half the sauce, stirring well to combine.
Add the noodles and the remaining sauce, stirring well. Cook for a few minutes and then serve, still steaming.
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