19th December 2007

Udon Noodle Stir-Fry with Curry & Coconut

Stir-frys are generally just a combination of whatever's in the fridge.  Feel free to add whatever vegetables you like to this.  The problem with a lot of stir-frys is that they are overcooked.  Keep the heat fairly high and the ingredients moving in the pan and as soon as they're cooked, slide into a bowl and eat straight away.

1/2 brown onion, finely chopped or grated
1 tablespoon medium or madras curry powder
1 tablespoon vegetable oil
1 large chicken breast, halved horizontally and cut into pieces
8 heads of bok choy, choy sum, washed, trimmed and cut into 5cm pieces
100g sugar snap peas, cut in half on the diagonal
200g udon or shangahi noodles
200ml light coconut milk

Heat a wok over medium heat and add onion.  Stir for one minute, then add curry powder and vegetable oil to make a paste.  Add chicken pieces and continue to stir while cooking.  After 3-4 minutes, add the vegetables, and after another 3 minutes, add the noodles and coconut milk.

Season to taste, you might want to add some Asian chilli sauce at this point if you like a bit of heat.

Serves 2.