YAKI UDON (FIGI)

• 4 oz Vegetable oil
• 1 lb Chicken breast or firm tofu
• Diced
• 4 c Green cabbage -- shredded
• 1 c Carrot -- shredded
• 1 c Onion -- thinly sliced
• 1 c Green bell pepper -- thinly
• Sliced
• 2 c Zucchini And yellow squash
• Mixed
• 1 2 Spears Broccoli -- blanched
• 1 lb Udon noodles
• 1 tb Oyster sauce or to taste --
• 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)