Being able to share the same meal with our children is a blessing and convenience all rolled into one. We sit together as a family for lunches on the weekend and the kids sit on our dinning chairs too - we prop them up using regular sturdy cushions and the kids sit at a very comfortable height!
Anyhow, I digress and here's the recipe for this meal that my family enjoyed on the weekend.
I packet of Udon Noodles (to feed 4) - soaked in hot water for 2 mins and drain
2 very generous sized chicken thigh fillets - diced into cubes
2 generous handfuls of frozen peas, corn, carrots and beans
1 medium sized zucchini - diced into cubes
6 broccoli florets - broken into small bite sized pieces
4 tbsps. soya sauce
2 tbsps. raw sugar
2 tbsps. oyster sauce
4 tbsps. Chinese cooking wine
Rice bran oil
- In a large non stick pan / wok over high heat, spray rice bran oil. Add chicken thigh fillets and let them brown on one side for 2 minutes. Add soy sauce and sugar. Mix it well.
- Add all the vegetables to the browned chicken. Mix it well for about 3 minutes. Add oyster sauce followed by Udon noodles. Stir fry them thoroughly. Add Chinese cooking wine. Mix well and turn the heat down to medium low. Let the noodles, chicken and vegetables rest and absorb the pan juices.
- Serve immediately