Chicken and pumpkin stir-fry with noodles
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Time to make:
$3.10 per serve
(at time of publication)
Full ingredients list:
2 x 220g packets udon noodles
5cm piece ginger, grated
1 tablespoon peanut oil
2 medium onions, sliced
1 long red chilli, seeded, sliced
500g skinless chicken breast fillets, cut into strips
500g pumpkin, cut into chunks
3 bunches baby bok choy, shredded
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook noodles according to packet instructions; drain and toss with half of the ginger in a large bowl. Cover to keep warm.
Step 2 Heat half of the peanut oil in a large non-stick frying pan or wok set over high heat. Add sliced onions and chilli with remaining ginger; stir-fry for 2–3 minutes, or until soft and fragrant.
Step 3 Add chicken strips to frying pan and stir-fry for 3 minutes, or until browned. Add pumpkin chunks with remaining peanut oil and cook, stirring occasionally, for 4–5 minutes, or until tender.
Add bok choy; cook for a few more minutes, or until wilted.
Step 4 Add ginger noodles to pan; toss and heat through. Divide stir-fry among bowls and serve.
Make it gluten free: Replace udon noodles with gluten-free soba noodles.
About this recipe
First published: October 2014