
Ginger chicken udon noodles
- Ailsa Burt
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.58 ratingsRate
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Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour
Dairy-free
Egg-free
Low calorie
Low fat
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tsp sunflower oil
-
3 boneless, skinless chicken thighs
diced
-
¼ white cabbage
finely sliced
-
25g ginger
peeled and finely grated
-
1 red chilli
(deseeded if you like), finely chopped
-
1 tbsp low-salt soy sauce
-
2 tsp rice vinegar
-
2 tsp mirin
-
100g ready-to-eat beansprouts
-
3 spring onions
finely sliced
-
300g straight-to-wok udon noodles
-
small handful of coriander
finely chopped
-
1 tbsp pickled ginger
(optional)
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Nutrition: Per serving
-
kcal428
low
-
fat9g
low
-
saturates2g
-
carbs51g
-
sugars12g
low
-
fibre8g
high
-
protein31g
high
-
salt1.5g
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Method
-
step 1
Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.
-
step 2
Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.
Recipe from Good Food magazine, March 2023
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A star rating of 4.5 out of 5.58 ratings
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