Stir Fry Chicken & Preserved Vegetable with Organic Udon

Serves 4


· 8 oz. Explore Asian Organic Udon Noodles

· 1 Lb skinless chicken breast, cut into 1- inch cubes

· 6 tsp. preserved vegetable

· 3 tsp. soy sauce

· 2 tsp. organic camellia oil

· 4 cups julienned fresh celery

· 4 cups julienned green pepper

· 1 tsp. organic sesame oil

· 5 oz. tomato sauce

· white pepper, salt to taste



Cook Udon according to package instructions, drain and save for later. Place chicken in soy sauce for 5 minutes and set aside. Heat skillet over heat and add camellia oil. Add chicken to oil and stir-fry for 5 minutes until lightly brown. Stir in preserve vegetable, celery, green pepper and cook for 3 minutes. Add Udon and remove from heat, sprinkle sesame oil. Stir together until completely mined. Serve hot.     

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