Ginger & Chicken Noodles recipe – healthy & easy
- 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
- 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