Ginger and Chicken Noodles |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Quick noodle dish to please all. Ingredients:
3 eggs |
3 tablespoons vegetable oil |
4 chicken breasts, chopped |
100 g fresh gingerroot, peeled and cut (4oz) |
6 garlic cloves, finely sliced |
2 bunches spring onions, sliced |
200 ml sake (7 fl.oz) or 200 ml dry sherry (7 fl.oz) |
3 (200 g) packages straight to wok noodles |
3 tablespoons soy sauce |
Directions:
1. Whisk the eggs with 2 tablespoons of water.
2. Heat 1 tablespoon of the oil in a large non-stick frying pan.
3. Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.
4. Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.
5. Heat the remaining oil in a large wok.
6. Stir-fry the chicken for 5 mins until browned.
7. Add the ginger and garlic and cook for a few minutes
8. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles.
9. Give everything a good mix.
10. Drizzle over the soy.
11. Stir through the shredded omelet.
12. Sprinkle over the reserved spring onions and serve.
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