There’s no need to go out for dinner when you can create this tasty bowl of Ginger Chicken Noodles at home… Well ok, maybe it’s not the perfect replacement for a night out, but it’s a great mid-week meal that takes almost no time and requires minimal effort.
- 300 g “Straight to Wok” Noodles
- 10 cm Root Ginger peeled
- 2 cloves Garlic peeled and crushed
- 2 Spring Onions finely sliced
- 100 g Mange Tout sliced
- 2 tbsp Vegetable Oil
- 300 g Skinless and Boneless Chicken Thigh Fillets cut into 1cm chunks
- 2 tbsp Low Sodium Soy Sauce
- 2 large Free Range Eggs beaten
- Small Handful Fresh Coriander chopped
Soak the noodles in boiling water for 60 seconds, just to soften and separate them. Drain and put into a large bowl.
Cut the ginger into thin matchsticks and add to the noodles, along with the crushed garlic, spring onion and mange tout. Mix well and put to one side.
Meanwhile put a wok, or large frying pan, over a high heat and add the vegetable oil. Once the pan is nearly smoking, add in the chicken and stir-fry for 5 minutes until cooked through. Add in the soy sauce when nearly cooked and ensure the chicken is all coated,
Pour the beaten egg over the chicken and cook for a minute or so, then add in the noodle mixture, and stir-fry for a further 3 minutes or so until everything is heated through and the vegetables starting to soften.
Sprinkle over the coriander then serve immediately.