Tasty Stir Fry with (rice) noodles

Want to make something semi-easy, yet super tasty. This Tasty Stir-Fry dish is the one you should try. I had to remix it to accommodate my gluten sensitivity. You can add any meat or seafood option or just keep it veggie based. This dish requires a ton of chopping, but it is so worth it. It’s super yummy! This serves about 8 people.

Ps: my husband adds normal wheat to his stir fry mix. We recently got a beautiful package filled with lovely turmeric and spinach infused noodles from my bff, all the way from Nigeria. Aldente Pasta and Noodles is an up and coming proudly Nigerian handcrafted pasta and noodle company based in Lagos, Nigeria. They also have some gluten-free options. For more information go check out their Instagram Page.

INGREDIENTS

FOR THE VEGETABLES

• 1 packet of kale slaw mix or any stir fry mix
• 227g mushrooms, sliced
• 2 clusters of broccoli florets
• 1 cup of snap peas
• 1 can of Whole Miniature Corn Cobs (optional – fresh always better)
• 6 tbsp olive oil (approx.)
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 4 large carrots, peeled and julienne
• 1 green/red bell pepper, strips
• 1 green chili pepper
• 1 packet rice noodles (400g/16 oz) or any noodles of your choice (I like Bahn Pho noodles)
• 1 tbsp teriyaki sauce (gluten free)
• pinch of salt
• pinch of pepper
• Portuguese chicken spice (optional)
• BBQ spice or BBQ Chicken seasoning
• Handful of cilantro, chopped (garnish and extra flavour)

FOR THE CHICKEN

• 3 skinless chicken breasts (optional or your choice of meat or seafood option or just keep it veggie)
• 125ml soya sauce (gluten free)
• 125ml teriyaki sauce (gluten free)
• 1 tsp red chili pepper flakes

INSTRUCTIONS

1. Firstly, cut up chicken breast into pieces and place in a bowl. Add soya sauce and teriyaki sauce to chicken. Coat well and seal bowl with cling wrap and place in refrigerator.
2. In a large skillet or pan, heat olive oil at medium heat. Sauté onions, garlic, chili until golden brown. Add green bell last, sauté to a light crisp . Remove from pan on to a large bowl.
3. In the same pan add some oil to ensure the pan is well oiled and add the Kale slaw mix. Sauté for 5 minutes. Remove and place in bowl.
4. In the same pan add a little bit of oil again. Then add carrots and miniature corn cobbs and sauté till crispy brown. Add to bowl
5. In the same pan add a little bit of oil again. Add broccoli and snap peas and sauté till crisp. Then remove from pan and to bowl.
6. In the pan add a little bit of oil again add mushrooms and spinach and sauté for another 3 minutes. Remove and add to bowl of vegetable mix.
7. In the same large skillet or pan and a bit more oil. Take out chicken from refrigerator from fridge and add to pan with the sauce and all. Let it cook for 6-7 minutes or until done.
8. Once chicken is done add chicken with marinated mix and pour it over the vegetable stir fry mix.
9. Bring large pot of water to boil, add noodles and cook uncovered on maximum heat for about 5-6 minutes. Drain water off and add noodles to a separate bowl and then add a little bit soya sauce to coat the noodles. Add noodles to chicken and vegetable stir fry mix.
10. Add a little bit of teriyaki sauce to the dish and toss it all together. Add salt and pepper for taste
11. Lastly add the chopped cilantro for some extra flavour and garnish.

NOTES:

As you sauté the vegetables add bit of BBQ/BBQ Chicken spice or Portuguese chicken spice (very popular spice in South African) to the various vegetables for extra flavour.

Enjoy!