Ginger & chicken noodles
This warming Oriental noodle dish is quick to make and a real crowd-pleaser
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 - 20 mins
Cook 15 mins
- 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.
- 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, sugar 1g, salt 1.7 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/1107/
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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
Preparation 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, sugar 1g, salt 1.7 g
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10 March 2008
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