Ad

Nutrition: per serving

  • kcal264
  • fat9g
  • saturates1g
  • carbs18g
  • sugars1g
  • fibre1g
  • protein23g
  • salt1.7g
Ad

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

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.5 ratings

elliewoodhams

question

hi! how long could you freeze/refrigerate this for? and how would you do it?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This will keep in the fridge for about 24 hours. You could eat it cold as reheating it could cause it to dry out (if you do reheat then make sure the chicken is piping hot all the way through). We don't recommend freezing this particular dish. Best wishes, BBC Good Food…

longtallj

Used chicken stock instead of sherry/sake and leeks instead of spring onions. Excellent and will definitely make again.

pewter

A star rating of 2 out of 5.

Wasn't blown away but edible I guess

charleed

Gorgeous, the flavours in this were meant to be together! Lovely as a dinner served with some salad, light but healthy :)

ak2

A star rating of 5 out of 5.

Brilliant, tasty and quick weeknight dinner. Tastes very light and fresh.

Ad
Ad
Ad