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Chicken stir fry and noodles (children)
Chicken stir fry and noodles (children)
Ingredients
1.25 kg Chicken breast, without skin, uncoated, raw- 600 g Noodles egg, uncooked
- 20 g Minced Garlic
- 1 Onion mature, brown, raw
- 300 g Cabbage
0.5 cup Oyster Sauce
1 tb Curry powder- 1.5 kg Mixed vegetables _fresh/frozen, raw
Instructions
- 1.Make noodles following packet directions. Drain and set aside.
- 2.Heat oil in a large frying pan over medium-high heat.
- 3.Cook chicken mince or thighs, onion and garlicfor 5 – 10 minutes or until browned.
- 4.Spoon curry powder over mince, stir through and continue to cook for 1 minute.
- 5.Add frozen mixed vegetables into pan and stir through for 2-4 minutes or until vegetables are just tender.
- 6.Add in oyster sauce and cabbage. Stir until cabbage has just started to soften.
- 7.Top mince mixture with noodles, toss to stir through.
- 8.Season with salt and pepper. Serve.
Notes
1. Egg
- Source in recipe: Egg noodles
- Modification: Use egg-free noodles, such as rice noodles, 100% buckwheat soba noodles, or other egg-free gluten-free noodles.
2. Wheat/Gluten
- Source in recipe: Egg noodles (typically wheat-based), oyster sauce (many brands contain wheat/gluten as a thickener)
- Modification: Use gluten-free, wheat-free noodles and a gluten-free oyster sauce (or substitute with gluten-free soy sauce/coconut aminos and a splash of mushroom stock).
3. Mollusc
- Source in recipe: Oyster sauce (contains oyster extract, a mollusc)
- Modification: Use a vegetarian mushroom stir fry sauce or a mix of gluten-free soy sauce/tamari and mushroom stock for a mollusc-free version.
4. Sulphites
- Possible source in recipe: Oyster sauce (some brands use sulphites as preservatives), possibly in frozen mixed vegetables
- Modification: Use sulphite-free oyster sauce and check frozen vegetables for sulphite preservatives.
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