Tag Archive for Stir fry

Chicken Stir Fry with Udon Noodles

According to Chinese folklore, noodles represent long life and good health. So, here’s my contribution to living a long, healthy life! 🙂

All kidding aside, you can add this recipe to you list of healthy options by changing up a few of the ingredients (read more below for my healthy substitutions).

This also is another of those versatile dishes that can be changed up according to the vegetables and meat you prefer. The vegetables I add to this recipe vary depending on what looks most fresh in the grocery store.

Chicken Stir Fry with Udon Noodles

INGREDIENTS:

  • 6 chicken thighs (or 2 chicken breasts if you want a healthier version)
  • 1 small head of cabbage
  • 4 stalks green onions
  • 1 package mushrooms
  • 1 green bell pepper
  • 1 package pre-cut carrots
  • 1 package udon noodles
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 3 tablespoons hoisin sauce
  • 5 tablespoons soy sauce

DIRECTIONS:

Prepare the ingredients — thinly slice the chicken, cabbage, green onions, mushrooms and bell pepper.

Cook the noodles according to the directions on the package. You can substitute the udon noodles for a gluten-free or whole wheat noodle of your choosing.

Set the cooked noodles aside.

Place the chicken in a large skillet over medium high heat. If you use a non-stick skillet, you do not need to add any oil to the pan, although a bit of sesame oil will add flavor to this dish.

Add the garlic, seasonings, hoisin sauce and soy sauce. To cut back on the sodium in this dish, cut the hoisin sauce in half and use low sodium soy sauce.

Add the carrots to the pan.

Add the sliced mushrooms to the pan.

Stir to combine. Cook for a couple of minutes.

Add the sliced cabbage.

Stir and cook for another couple of minutes, just until the cabbage starts to wilt.

Add the bell peppers.  If you prefer the peppers to be cooked longer, add them when you add the carrots.  I like mine cooked only just a little so that they’re still crunchy, so I add them almost at the end of the cooking process.

Stir to combine.

Gently stir in the noodles.

Add the green onions.

Stir gently so you don’t mash the noodles. Cook for another minute then serve and ENJOY!

Beef Stir Fry with Mushrooms, Tomatoes, Bell Peppers and Onions

I posted a recipe a while back for another version of Beef Stir Fry (with mushrooms, onions, broccoli, eggplant and bean sprouts).  Here is another version — this time I added mushrooms (we LOVE mushrooms in our house), bell peppers, onions and diced grape tomatoes.

I didn’t make this version spicy because one of my daughters doesn’t like to eat spicy food.  However, if you like pika (hot) foods, by all means, add your favorite hot pepper to this–even dried pepper flakes are good in this.

Give my recipe a try.  I think you’ll like it.   🙂

Beef Stir Fry

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Ingredients:

  • 2 pounds thinly sliced beef
  • 1 cup diced cherry or grape tomatoes
  • 1 medium onion, sliced
  • 1 package fresh mushrooms, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons Dashida beef flavored seasoning
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 2 tablespoons corn starch
  • 1/4 cup soy sauce
  • Hot pepper flakes, optional

Directions:

1.  In a large frying pan, place the beef, tomatoes, onions, mushrooms, bell pepper, garlic, and seasonings.  Cook over high heat until the beef is cooked.

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2.  Mix together the water, cornstarch and soy sauce.

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3.  Pour the cornstarch mixture into the frying pan; bring to a boil.  It is only when the liquid comes to a boil that the cornstarch will start to thicken.  Stir frequently, cooking until the sauce thickens.

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4.  Remove from the heat and serve over hot white rice.  ENJOY!

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