Chicken & Vegetable Stir Fry

A super easy meal that’s delicious and nutritious. Frozen vege has been used in this recipe because sometimes we just don’t have the time to chop them up ourselves! Frozen vegetables are just as nutritious as the fresh ones – just make sure that nothing extra has been added by checking the ingredients list on the back of the pack. Serves 6 people


  • 2 tsp. extra virgin olive oil
  • 1 brown onion
  • 600grams stir fry sliced chicken breast
  • 2 X 375gram Stir fry Rainbow Veg packs (from fruit and veg area in woolies)
  • 5 mushrooms
  • 400 grams of Udon noodles (1.5 packets of the Hakubuku Organic Japanese Udon Noodle)
  • 2 tbsp. oyster sauce
  • 2 tsp. tamari sauce


  • Place olive oil and diced onion into wok or fry pan and cook until soft
  • Once cooked add chicken and cook until brown, add oyster and tamari
  • Simmer for another 10-20minutes, until chicken is well cooked
  • Add 1 bag of the veggies and allow to soften
  • Add the other bag and diced mushrooms and cook until vegies are lightly cooked (we want the vegies to retain their bright colours)
  • Meanwhile, Add boiling water to saucepan and add noodles, cook for 10 minutes or until soft
  • Drain the udon noodles
Combine noodles and stir fry mix… Enjoy! Add a dash of Tamari sauce for an extra kick of flavour if desired