100g packet sweet potato noodles
2 tbsp 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
- Cook noodles following packet directions. Drain. Refresh under cold water. Drain well.
- Meanwhile, place soy sauce, sugar, sesame oil, and garlic in a small bowl. Stir until sugar dissolves.
- 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.
- 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.
Credits: Best Recipes