Ginger chicken udon noodles
Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it's full of flavour
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tsp sunflower oil
- 3boneless, skinless chicken thighs, diced
- ¼white cabbage, finely sliced
- 25g ginger, peeled and finely grated
- 1red chilli (deseeded if you like), finely chopped
- 1tbsp low-salt soy sauce
- 2tsp rice vinegar
- 2tsp mirin
- 100g ready-to-eat beansprouts
- 3spring onions, finely sliced
- 300g straight-to-wok udon noodles
- small handful of coriander, finely chopped
- 1tbsp pickled ginger (optional)
Instructions
Step 1
Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.Step 2
Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.