This is a fast and dirty stir fry that goes together quickly and can be used for bustin’ leftovers or veg bits kickin’ about the fridge. I used the leftovers from a chicken I’d made following this amazing recipe for a crispy skinned chicken and froze a bit ago, but it’s ideal for using up rotisserie chicken or you could make it vegan with tofu or mushrooms in place of the meat.
Here’s the goofy video of me making it.
What you need:
- 2 tsp corn starch
- 1 cup of chicken or veg broth/stock
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 2 tsp honey or brown sugar
- 2 tsp gochujang
- 2 cloves garlic, pressed
- 200 g of udon noodles
- 2 green onions, chopped with white parts (or hard parts) and green parts (or soft parts) separated
- 1 inch chunk of ginger, peeled and finely chopped
- 1 large carrot, cut into thin bite-sized pieces
- 1 jalapeno, seeded and finely chopped (optional)
- 6 baby bok choi, bottoms lopped off
- 200 grams of pre-cooked chicken, chopped into bite-sized pieces
- A handful of cilantro, finely chopped
What you do:
- In a small bowl, stir the stock into the corn starch a bit at a time so’s to thoroughly incorporate the corn starch without lumps. Stir in the remaining stock, the soy sauce, vinegar, honey, gochujang and garlic. Set this aside.
- Cook your noodles according to package instruction. Strain and set aside.
- Heat a wok over medium-high and add the oil. Once it’s HOT, add the green onions and ginger and cook, stirring frequently until very aromatic and just browning.
- Add the carrots to the wok and cook, stirring occasionally until just browning.
- Add the jalepeno and chicken and cook, stirring frequently until everything is warmed through (about 2 minutes).
- Add the baby bok choi and stir that through, then stir the sauce and add about half of it and mix that through.
- Add the noodles and a bit more sauce and cook, stirring frequently, until everything is coated in sauce and hot, adding more sauce according to taste.
- Transfer the stir fry to bowls and top with the cilantro and green parts of the green onions.