Ginger & chicken noodles
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
- 3 eggs
- 3 tbsp vegetable oil
- 4 skinless boneless chicken breast fillets
- 100g gingerpeeled and finely sliced
- 6 garlic clovesfinely sliced
- 2 bunches spring onioncut into diagonal strips
- 200ml sakéor dry sherry
- 3x 200g packs straight-to-wok noodle
- 3 tbsp soy sauce
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.
