Name: Korean chicken and sweet potato noodle stir-fry recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: asian, korean
Ingredients: 100g packet sweet potato noodles; 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

by Super Food Ideas Last updated on 07/16/2020

Serve a colourful dinner tonight with this Korean chicken stir-fry, packed with flavour, vegies, including sweet potato noodles. - Super Food Ideas

Ingredients

100g packet sweet potato noodles
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

Step 1

Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
Step 2

Meanwhile, place soy sauce, sugar, sesame oil and garlic in a small bowl. Stir until sugar dissolves.
Step 3

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.
Step 4

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.