Chicken and Vegetable Stir Fry with Udon Noodles - 10sp per serving

A rich and satisfying stir fry for 10sp!!

Ingredients

• Vegetable oil spray
• 2 boneless, skinless chicken thighs*, thinly sliced
• 4 tbsp reduced sodium soy sauce
• 3 scallions, white and green parts separated and sliced on the bias
• 2 cloves of garlic, minced
• 1 tablespoon freshly grated ginger
• 1/2 jalapeno, seeded and cut into brunoise
• 2 medium carrots, julienned
• 2 tbsp rice vinegar
• 1 cup chiffonade Napa cabbage
• 1/2 cup edamame
• 7.2 oz package of fresh udon noodles
• Sesame oil for drizzling

Instructions

• Coat a large, straight-sided saute pan set over medium heat with the oil spray and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a spray more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Add in the remaining 2 tablespoons of soy sauce and vinegar, and then add the cabbage, edamame and reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Run noodles under hot water in a colander to loosen. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 2 minutes.
• Add a drop of sesame oil, then transfer to a serving dish. 

Serves 4. 10sp per serving. 

Notes

*Boneless, skinless chicken breast can be used instead of thighs reducing to 9sp per serving. However, I find the white meat makes the dish a bit dry and the thighs are worth the extra point.