Ginger & chicken noodles

Recipe uploaded by

John Torode

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Most people would make this again

Recipe by John Torode

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1. Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
2. Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few mins. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.

Per serving

264 kcalories, protein 23g, carbohydrate 18g, fat 9 g, saturated fat 1g, fibre 1g, salt 1.7 g

Latest comments and suggestions

• Sarah-Emily

  10 March 2008

  Sarah-Emily rated and commented on this recipe

  

  Really good! And so easy and quick if all ingredients are prepared before you start. Easy to adapt to serve 2 heartily, divide all ingredients by 3 and use 1 or 2 chicken breasts. I used udon noodles to really make this a main meal dinner to feed myself and my eternally hungery boyfriend!

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Ingredients

• 3 eggs
• 3 tbsp vegetable oil
• 4 skinless boneless chicken breast fillets
• 100g fresh root ginger , peeled and cut into small slithers
• 6 garlic cloves , finely sliced
• 2 bunches spring onion , cut into diagonal strips
• 200ml saké or dry sherry
• 3x 200g packs straight-to-wok noodle
• 3 tbsp soy sauce

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 15 20 mins

Cook 15 mins

Ingredients

• 3 eggs
• 3 tbsp vegetable oil
• 4 skinless boneless chicken breast fillets
• 100g fresh root ginger , peeled and cut into small slithers
• 6 garlic cloves , finely sliced
• 2 bunches spring onion , cut into diagonal strips
• 200ml saké or dry sherry
• 3x 200g packs straight-to-wok noodle
• 3 tbsp soy sauce

Per serving

264 kcalories, protein 23g, carbohydrate 18g, fat 9 g, saturated fat 1g, fibre 1g, salt 1.7 g

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