Ginger & chicken noodles
Ginger & chicken noodles is a side dish that serves 8. One portion of this dish contains around 7g of protein, 7g of fat, and a total of 213 calories. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 14 people were impressed by this recipe. If you have noodle, soy sauce, skinless boneless chicken breast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by BBC Good Food. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. If you like this recipe, take a look at these similar recipes: Ginger and Chicken Noodles, Plum And Ginger Chicken With Noodles, and Chicken Ginger Soup With Noodles.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
3 eggs
3 tbsp vegetable oil
4 skinless boneless chicken breast fillets
100g fresh root ginger, peeled and cut into small slithers
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
Equipment:
whisk
frying pan
wok
Cooking instruction summary:
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. 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 mins. 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.
Step by step:
1. Whisk the eggs with 2 tbsp water.
2. 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.
3. 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 mins. 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.
4. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.
Nutrition Information:
covered percent of daily need
