Wednesday, August 26, 2009

Chicken & Chinese Noodles Stir Fry

On my weekly ShopRite visit I picked up some Chinese noodles (incidentally, the Jewish supermarkets carry the same brand of Asian noodles for $2 more). I would have preferred Japanese Udon noodles which are thicker and not as sticky but they were not in stock. I also picked up a small head of cabbage, one green pepper, a baby eggplant and some carrots.

I heated some sesame oil in a large pan and added a large onion, sliced, and the rest of the vegetables. In went some Asian spiced sea salt, black pepper, worcestershire sauce (Heinz worcestershire sauce has an OU) and a touch of soy sauce.
I let the veggies cook while making the noodles and added the leftover chicken burgers from last night's dinner, crumbling them into the pan. Once the noodles were done everything was reunited in the pan and there was much rejoyicing.

The dish was surprisingly light and delicious!

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