Korean chicken and sweet potato noodle stir-fry
- Replies 11
Serve a colourful dinner tonight with this Korean chicken stir-fry, packed with flavour, vegies, including sweet potato noodles.
Image and recipe from Australia's Best
NOTES
Sweet Potato noodles are available at Coles and woolworths for around $2.30
- 0:15 Prep
- 0:20 Cook
- 4 Servings
Image and recipe from Australia's Best
Ingredients
- 100g packet sweet potato noodles (see below)
- 2 tbs gluten-free soy sauce
- 1 1/2 tbs caster sugar
- 1 tsp sesame oil
- 2 garlic cloves, crushed
- 2 tbs vegetable oil
- 400g chicken thigh fillets, trimmed, cut into large pieces
- 1 brown onion, halved, sliced
- 2 carrots, halved, thinly sliced diagonally
- 1/4 red cabbage, shredded
- 2 tsp sesame seeds, toasted
- 1 green onion, shredded
Method
- Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
- Meanwhile, place soy sauce, sugar, sesame oil and garlic in a small bowl. Stir until sugar dissolves.
- Heat 2 tsp vegetable oil in a wok or large frying pan over high heat. Add 1/2 the chicken. Stir-fry for 3 minutes. Transfer to a large bowl. Repeat with 2 tsp vegetable oil and remaining chicken. Reduce heat to medium-high. Add brown onion. Stir-fry for 2 minutes. Transfer to bowl. Add carrot to wok. Stir-fry for 2 minutes. Transfer to bowl.
- Heat remaining vegetable oil in pan. Add cabbage. Stir-fry for 2 minutes. Add 1/4 cup water. Stir-fry for 1 to 2 minutes or until water has evaporated and cabbage has softened slightly. Return chicken and vegetables to pan with noodles and sauce mixture. Stir-fry for 1 to 2 minutes or until well combined. Sprinkle with sesame seeds and green onion. Serve.
NOTES
Sweet Potato noodles are available at Coles and woolworths for around $2.30
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