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Ginger & chicken noodles

Ginger & chicken noodles

A star rating of 3.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 8 - 10

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

Nutrition: per serving
NutrientUnit
kcal264
fat9g
saturates1g
carbs18g
sugars1g
fibre1g
protein23g
salt1.7g
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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

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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Overall rating

A star rating of 3.8 out of 5.5 ratings
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