Ginger chicken udon noodles

Ingredients

• 2 skinless chicken breast fillets, sliced into strips
• 2 tbsp soy sauce
• 40g root ginger, ½ grated and ½ finely shredded
• 2 garlic cloves, crushed
• 1 x 300g pack quick-to-cook udon noodles
• 2 tsp sesame seeds
• 1 tbsp vegetable oil
• 1 red chilli, deseeded and finely sliced
• 2 spring onions, finely sliced
• 1 x 200g pack pak choi, chopped

Step by step

• Facebook
 
• Twitter
 
• 

1. In a non-metallic bowl, mix the chicken with 1 tablespoon of soy sauce, the grated ginger and half the garlic. Set aside, or cover and chill for up to 24 hours.
2. Pour a kettle of boiling water over the noodles in a sieve to soften and separate them. Leave to drain in the sieve.
3. Heat a wok or large frying pan on a medium heat and add the sesame seeds. Toast for 30 seconds-1 minute. Tip out and leave to cool.
4. Turn the heat to medium-high and heat the oil. Add the shredded ginger, remaining garlic, chilli and spring onions and stir-fry for 1 minute. Add the chicken with its marinade and stir-fry for 5 minutes until the chicken turns opaque. Add the drained noodles and the pak choi and stir gently for 5 minutes until the pak choi has wilted and the chicken is cooked. Add the rest of the soy sauce and toasted sesame seeds.
5. Divide between 2 bowls.

source:https://www.sainsburysmagazine.co.uk/recipes/mains/ginger-chicken-udon-noodles-2

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: