Ginger chicken udon noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tsp sunflower oil
- 3 boneless, skinless chicken thighsdiced
- ¼ white cabbagefinely sliced
- 25g gingerpeeled 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 onionsfinely sliced
- 300g straight-to-wok udon noodles
- small handful of corianderfinely chopped
- 1 tbsp pickled ginger(optional)
Nutrition: Per serving
- kcal428low
- fat9glow
- saturates2g
- carbs51g
- sugars12glow
- fibre8ghigh
- protein31ghigh
- salt1.5g
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.
