Chicken Tomato Noodle
by Janel Ku (@janelkuuu)
"For this dish, I went with an organic somen. Somen is really interesting. They are very thin white Japanese noodles made with wheat flour, and are usually less than 1.3 mm in diameter - like vermicelli!"
Serves 1 to 2
Prep time: 30 minutes
1 red onion, sliced / diced
2 teaspoons of chopped garlic
3 cheese slices
500g chicken breast, sliced into strips
Baby carrots, a bunch of them (up to you), diced
Cucumber (half), diced
2 tablespoons of Gavia Natural Sweetener
1 tablespoon of light soya sauce
5 tablespoons of water mixed with a pinch of cornstarch
1/3 of the Organic somen packet
Prepare all the ingredients for stir-fry. Mix the chicken slices with light soya sauce and some of olive oil.
Heat the wok with some olive oil. When the wok is well-heated, throw in the red onions and chopped garlic and let it sizzle and cook for a while.
When the garlic starts to brown, throw in the chicken and let it cook. Make sure it is 90% cooked and then throw in the diced cucumbers and baby carrots.
Stir-fry it for a while and put in half a can of tomato puree (about 6 tablespoons).
Put in 2 tablespoons of sugar into the mix and 5 tablespoons of water with cornstarch. Stir it a little and switch to low heat, let it simmer about 5 mins (with the lid closed). Check on it once in a while. If the stew gets too thick, add some hot water to loosen it up.
Start cooking the somen according to package instructions. (or boil the somen for 2 mins and set aside, rinsing in cool water.)
When the somen is cooled down, throw it into the tomato stew and let it simmer for another 5 mins.