Yaki udon (figi)

Yield: 4 Servings

Measure Ingredient
4 ounces Vegetable oil
1 pounds Chicken breast or firm tofu
\N \N Diced
4 cups Green cabbage -- shredded
1 cup Carrot -- shredded
1 cup Onion -- thinly sliced
1 cup Green bell pepper -- thinly
\N \N Sliced
2 cups Zucchini And yellow squash
\N \N Mixed
12 \N Spears Broccoli -- blanched
1 pounds Udon noodles
1 tablespoon Oyster sauce or to taste --
\N \N Optional

Heat a large saute pan and add the oil. When the oil is heated add the diced chicken or tofu and stir fry until lightly golden. Add the remaining vegetables and continue stir frying until lightly cooked (do not overcook vegetables). Then add the noodles and the oyster sauce (if using) and cook through, or until the noodles are cooked. They need not be cooked separately as the juices from the vegetables provide moisture. Season to your taste.

Recipe By : Sunshine Magazine (9/17/95)

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