Quick & Healthy Asian Chicken & Broccoli Udon Stir-Fry

Method

1. 1

   Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until they are perfectly al dente, tender with a slight chew. Drain immediately and rinse under cold water to prevent sticking; set aside.

2. 2

   While the noodles cook, prepare your aromatics: finely mince the garlic cloves and grate the fresh ginger. This vibrant duo will form the flavour base of your stir-fry.

3. 3

   Heat a large wok or a wide, heavy-bottomed pan over medium-high heat. Add the cooking oil and let it shimmer, indicating it's ready to work its magic.

4. 4

   Carefully add the Chicken Manchurian Dry Balls to the hot oil. Stir-fry them, turning occasionally, until they are beautifully golden brown and heated through, about 5-7 minutes. Remove the chicken from the pan and set aside, reserving any flavourful drippings.

5. 5

   Add the IQF Frozen Broccoli directly to the same pan. Stir-fry for 5-6 minutes, allowing the florets to thaw, turn a vibrant green, and become tender-crisp. If needed, add a splash of water (about 2 tablespoons) and cover briefly to steam them slightly.

6. 6

   Once the broccoli is nearly done, add the minced garlic and grated ginger to the pan. Stir-fry for just 1 minute until their pungent, aromatic fragrances bloom and fill your kitchen, being careful not to burn them.

7. 7

   Return the cooked chicken balls to the pan with the broccoli. Add the drained udon noodles, soy sauce, and sesame oil. Using tongs or spatulas, toss everything vigorously until the noodles are thoroughly coated in the savoury sauce and all ingredients are wonderfully combined and heated through.

8. 8

   Taste the stir-fry and season with a pinch of salt and a dash of freshly ground black pepper to your preference. Serve this delightful dish immediately, garnished if desired.