• ½ tbsp vegetable oil
  • 2 skinless chicken breasts, sliced
  • 200g green beans, trimmed and halved crosswise
  • thumb-sized piece of ginger, peeled and cut into matchsticks
  • 2 garlic cloves, sliced
  • 1 ball stem ginger, finely sliced, plus 1 tsp syrup from the jar
  • 1 tsp cornflour, mixed with 1 tbsp water
  • 1 tsp dark soy sauce, plus extra to serve (optional)
  • 2 tsp rice vinegar
  • 200g cooked egg noodles


  • STEP 1

    Heat the oil in a wok over a high heat and stir-fry the chicken for 5 mins. Add the green beans and stir-fry for 4-5 mins more until the green beans are just tender, and the chicken is just cooked through.

  • STEP 2

    Stir in the fresh ginger and garlic, and stir-fry for 2 mins, then add the stem ginger and syrup, the cornflour mix, soy sauce and vinegar. Stir-fry for 1 min, then toss in the noodles. Cook until everything is hot and the sauce coats the noodles. Drizzle with more soy, if you like, and serve.

Goes well with


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A star rating of 3.9 out of 5.37 ratings