Ginger Chicken Udon

Name: Ginger Chicken Udon
Total time: 30 min
Yield: 1
Ingredients: 50g ready-to-eat udon noodles; 75g mangetout; 50g beansprouts; 20g ginger, peeled and grated; 2 cloves garlic, peeled and crushed; 1 pinch chilli flakes; 1½ tsp coconut oil; 150g skinless chicken breast, sliced into thin strips; 2 tsp light soy sauce; 1 large egg, beaten; 1 tsp sesame seeds; 1 small bunch coriander, finely chopped; 1 pinch pickled ginger

30 mins

Ingredients

serving

1 serving

50g ready-to-eat udon noodles
75g mangetout
50g beansprouts
20g ginger, peeled and grated
2 cloves garlic, peeled and crushed
1 pinch chilli flakes
1½ tsp coconut oil
150g skinless chicken breast, sliced into thin strips
2 tsp light soy sauce
1 large egg, beaten
1 tsp sesame seeds
1 small bunch coriander, finely chopped
1 pinch pickled ginger

Method

Tip the noodles into a bowl, cover with boiling water and leave to soften for a minute. Drain then put into a large bowl. Add the mangetout, beansprouts, ginger, garlic and chilli flakes and toss to coat.

Heat the oil in a wok over a high heat then fry then chicken in batches until golden brown, seasoning with the soy sauce as you go. Transfer to a plate then put the wok back over a high heat.

Add the noodles and vegetables to the wok and fry for a couple of minutes. Push everything to one side, add the beaten egg and cook until just set. Return the chicken to the wok, toss everything together then tip into a serving bowl. Top with the sesame seeds, coriander and pickled ginger (optional) to serve.