Mediterranean Noodle Stirfry

This recipe caught my eye in July edition of Recipes+. It combines Eastern techniques with Western flavour, apparently. I liked it because it had noodles, chicken, balsamic and mozzarella and was easy and quick. DD loves balsamic vinegar too, so it was also good for him.

It was really nice, but the flavour was on the sweet side. I found that it needed a lot of salt to balance it out. DD didn't have a problem with it at all though, so it may have just been me. I did cut out a large amount of the olive oil, so perhaps the full 1/3 cup olive oil was required to balance it out.

The recipe tells you to toss through some rocket leaves at the end, but I forgot to buy some so I increased the amount of basil and oregano.

Mediterranean Noodle Stir-fry
Adapted from Recipes+ Magazine, July 2008 p21

1/8 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, crushed
500g chicken breast stirfry strips
1 red onion, cut into thin wedges
250g punnet cherry tomatoes, halved
350g packet fresh egg noodles, rinsed
1/3 cup shredded oregano leaves
2/3 cup shredded basil leaves
180g bocconcini, sliced

Combine 1 tablespoon of oil, 1 tablespoon of vinegar, garlic and chicken and turn to coat. Marinate for 15 minutes (cover with plastic wrap and refrigerate if marinading longer)

Heat a frypan over moderate heat, spray with non-stick cooking spray. Brown the chicken and remove to a clean bowl. Stirfry the onion for 2 minutes, add the tomato and stirfry for 3 minutes.

Remove the onion and tomato mix from the frypan and add the noodles. Cook the noodles, trying not too stir too much, until the outside goes crispy but the inside is still soft.

Return the chicken, onion and tomato to the pan with the remaining oil and vinegar. Stirfry for 1 minute or until hot.

Remove pan from heat. Add herbs and toss to combine. Top with bocconcini to serve.