Ginger chicken udon noodles
Serves 2 | total time
- 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
- 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.
- Pour a kettle of boiling water over the noodles in a sieve to soften and separate them. Leave to drain in the sieve.
- 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.
- 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.
- Divide between 2 bowls.