I’ve always found this very quick ginger and chicken noodle dish to be a crowd-pleaser. I use pre-cooked soft noodles – now available in most supermarkets – or if you nd yourself around Chinatown, buy the fat ones.
3 tbsp vegetable oil
4 skinless, boneless chicken breasts, cut into bite-sized pieces
100g/4oz fresh root ginger, peeled and cut into small slithers
6 garlic cloves, nely sliced
2 bunches spring onions, cut into diagonal strips
200ml/7 oz sake or dry sherry
3 x 200g packs straight-to-wok noodles
3 tbsp soy sauce
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, ip 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.
264 kcalories, protein 23g, carbohydrate 18g, fat 9g, saturated fat 1g, bre 1g, added sugar 1g, salt 1.70g