Name: Ginger & chicken noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Cuisine: Chinese
Ingredients: 3 eggs; 3 tbsp vegetable oil; 4 skinless boneless chicken breast fillets; 100g ginger peeled and finely sliced; 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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Ginger & chicken noodles

Ginger & chicken noodles

John Torode

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Serves 8 - 10

Easy

Prep: 15 mins - 20 mins

Cook: 15 mins

A star rating of 3.8 out of 5.5 ratingsRate

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This warming noodle dish is quick to make and a real crowd-pleaser

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Ingredients

Nutrition

Units:

MetricUS

3 eggs
3 tbsp vegetable oil
4 skinless boneless chicken breast fillets
100g ginger

peeled and finely sliced
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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Nutrition: per serving

kcal264
fat9g
saturates1g
carbs18g
sugars1g
fibre1g
protein23g
salt1.7g

Method

step 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.
step 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 minutes. 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.

Recipe from Good Food magazine, December 2005

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A star rating of 3.8 out of 5.5 ratings

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