Chicken Udon Noodle Stir Fry Recipe
1 tablespoon peanut oil
1 tablespoon Canola oil
1 tablespoon grated fresh ginger
1 garlic cloves, finely minced
2 tablespoons reduced-sodium soy sauce
1 cup small broccoli florets
1 red bell pepper, seeded and cut into match sticks
1 large zucchini, cut into 2" long match sticks
1/2 cup red cabbage, shredded
1 cup chopped fresh spinach
1 cup cooked chicken breast, shredded
1/8 teaspoon red chili flakes
2 tablespoons Asian Stir Fry spice blend
Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook until al dente (tender), 7 - 8 minutes. Rinse with cold water, drain the noodles thoroughly. Set aside.
In a large frying pan or non-stick wok, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant. Stir in the soy sauce, chicken and broccoli and continue to cook over medium heat for about 3 minutes. Add remaining vegetables and cooked noodles and toss until warmed through. Add the chili flakes and Asian Stir Fry spice blend, toss and serve immediately.
