Ginger Chicken Udon

30 mins

Ginger Chicken Udon

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

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.

Tips

If you're not keen on spicy food, you can leave out the chilli flakes.