Chicken Noodle Stir-fry,

Chicken Noodle Stir-fry, Ingredients

1 sliced red onionThinly sliced red & white cabbage1 zucchini, sliced as pictured1 carrot, sliced as picturedMushrooms, slicedBroccolini, stalked diced and florets trimmedChinese broccoli, thick stalks dicedTrio capsicum, thinly sliced (1⁄2 of each capsicum)3 garlic cloves, grated1 piece ginger, grated

Sauces

cornflour slurry (1 heaped tbspn cornflour with 1⁄2 cup water)Soy sauce to taste (approx 1⁄3 cup)Kecap Manis (sweet soy) (approx 1⁄3 cup)Oyster sauce (approx 1⁄4 cup)**Disclaimer I didn’t measure so taste as you go. These are only an approx I hope I’m not way off with my measurements ?)

Steps

Marinate 1⁄2kg chicken tenderloins in a little kecap manis, soy sauce, pinch of salt & olive oil. Place in fridge for min 1 hour or overnight.In a wok or pan drizzle some olive oil and cook your chicken on both sides till cooked through. Remove from pan and set aside. Shred into large chunks.Add more Oil to the wok and saute 1 sliced onion till soft.Add veges that take longer to cook first for example carrots and broccoli stalks, cook for a few minutes then add the remainder of the veges, Stir fry till just tender.In a jug add your sauces. Give them a whisk and add to your veges, cook for a min or so then add chicken & your cooked Noodles.Add ground black and white pepper, add more sauce if needed. You may not have to add salt with all the sauces used.You could also add baby corns, sugar snap peas, kale, options are endless. For added crunch you can top with toasted cashews or peanuts, you could also top with toasted sesame seeds, spring onions or corriander.