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)