Name: Ginger chicken udon noodles
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 tsp sunflower oil -; 3 boneless, skinless chicken thighs, diced -; ¼ white cabbage, finely sliced -; 25g ginger, peeled and finely grated -; 1 red chilli (deseeded if you like), finely chopped -; 1 tbsp low-salt soy sauce -; 2 tsp rice vinegar -; 2 tsp mirin -; 100g ready-to-eat beansprouts -; 3 spring onions, finely sliced -; 300g straight-to-wok udon noodles -; small handful of coriander, finely chopped -; 1 tbsp pickled ginger (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Ginger chicken udon noodles

1. 1 tsp sunflower oil -

2. 3 boneless, skinless chicken thighs, diced -

3. ¼ white cabbage, finely sliced -

4. 25g ginger, peeled and finely grated -

5. 1 red chilli (deseeded if you like), finely chopped -

6. 1 tbsp low-salt soy sauce -

7. 2 tsp rice vinegar -

8. 2 tsp mirin -

9. 100g ready-to-eat beansprouts -

10. 3 spring onions, finely sliced -

11. 300g straight-to-wok udon noodles -

12. small handful of coriander, finely chopped -

13. 1 tbsp pickled ginger (optional) -

How to cook deliciously - Ginger chicken udon noodles

1. Stage

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.

2. Stage

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.