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Name: Honey Noodle Stir Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 100 grams Chicken breast Sliced across grain; 20 ml Soy sauce; 1/2 tablespoon Honey; 1 clove Garlic crushed; 1 cm Ginger Peeled and grated; 1/2 Carrot julienne; 1/8 Capsicum julienne; 100 grams Udon Noodles packet; teaspoon Oil

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INGREDIENTS

100 grams Chicken breast ; Sliced across grain
20 ml Soy sauce
1/2 tablespoon Honey
1 clove Garlic ; crushed
1 cm Ginger ; Peeled and grated
1/2 Carrot ; julienne
1/8 Capsicum ; julienne
100 grams Udon Noodles ; packet
teaspoon Oil

Servings

INSTRUCTIONS

Method:

1. Wash hands

2. Take out your equipment - large chopping board with non-slip underneath, rubbish bowl, stainless steel bowl, plate, vegetable peeler and Chef's knife.

3. Use steel to hone edge of your knife. Rinse when finished.

4. lay out work area. Place chopping board on damp towel and arrange equipment in a logical sequence.

5. Collect and wash vegetables.

6. Peel carrot and trim capsicum. Place in rubbish bowl. Wash vegetables again. Known as WPRW.

7. Remove rubbish to compost. Wash hands.

8. Julienne the carrot. Cut into 40 mm lengths. Straighten the carrot sides. Put trimmings into stainless steel bowl. Cut into 3 mm slices.

9. Pile 4 or 5 slices and cut into 3 mm julienne slices. Cut 2/3 of this way. Place onto plate for checking.

10. Julienne the capsicum.

11. Combine the chicken, honey and soy sauce, garlic and ginger in a bowl. Stand for 5 minutes to marinate.

12. Add noodles to a bowl of boiling water to soften, (2 minutes) drain noodles. Set aside.

13. Heat the oil in a wok and stir-fry the chicken for 2 minutes or until cooked. Remove from wok.

14. Add the carrots and capsicums to the wok and stir-fry, tossing occasionally for 3-4 minutes.

15. Add the noodles and toss to combine. Return the chicken to wok. Toss until well combined and heated through.

16. Serve.

NOTES

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Honey Noodle Stir Fry

100 grams Chicken breast Sliced across grain
20 ml Soy sauce
1/2 tablespoon Honey
1 clove Garlic crushed
1 cm Ginger Peeled and grated
1/2 Carrot julienne
1/8 Capsicum julienne
100 grams Udon Noodles packet
 teaspoon Oil

Method:
1. Wash hands
2. Take out your equipment - large chopping board with non-slip underneath, rubbish bowl, stainless steel bowl, plate, vegetable peeler and Chef's knife.
3. Use steel to hone edge of your knife. Rinse when finished.
4. lay out work area. Place chopping board on damp towel and arrange equipment in a logical sequence.
5. Collect and wash vegetables.
6. Peel carrot and trim capsicum. Place in rubbish bowl. Wash vegetables again. Known as WPRW.
7. Remove rubbish to compost. Wash hands.
8. Julienne the carrot. Cut into 40 mm lengths. Straighten the carrot sides. Put trimmings into stainless steel bowl. Cut into 3 mm slices. 
9. Pile 4 or 5 slices and cut into 3 mm julienne slices. Cut 2/3 of this way. Place onto plate for checking. 
10. Julienne the capsicum.
11. Combine the chicken, honey and soy sauce, garlic and ginger in a bowl. Stand for 5 minutes to marinate.
12. Add noodles to a bowl of boiling water to soften, (2 minutes) drain noodles. Set aside.
13. Heat the oil in a wok and stir-fry the chicken for 2 minutes or until cooked. Remove from wok.
14. Add the carrots and capsicums to the wok and stir-fry, tossing occasionally for 3-4 minutes.
15. Add the noodles and toss to combine. Return the chicken to wok. Toss until well combined and heated through.
16. Serve.

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 1 Serving

Calories: 270
Calories from Fat: 15 (6%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 58mg		18 %
Sodium 448mg		15 %
Potassium 456.1mg		12 %
Total Carbohydrate 36.6g		11 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 34.3g
Protein 25.6g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 270

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