Ginger and Chicken Noodle

Nutrition per serving
264 kcalories
protein 23 g.
carbohydrate g.
fat 9 g.
saturated fat 1g.
fibre 1g.
salt 1.7 g.

Ingredients
3 eggs
3 vegetable oil
4 skinless boneless chicken breast fillets
100g fresh root ginger , peeled and cut into small slithers
6 garlic cloves , finely sliced
2 bunches spring onion , cut into diagonal strips
200ml saké or dry sherry
3x 200g packs straight-to-wok noodle
3 soy sauce

Method
Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.
Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few mins. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.

Serves 8-10

Recipe from Good Food magazine, December 2005 .