Name: Ginger Chicken Noodles
Prep time: 10 min
Cook time: PT-466500H50M7S
Total time: PT-466500H50M7S
Ingredients: 250g thin egg noodles; 2 tbsp tamari or all-purpose soy sauce; 1/3 cup chicken stock; 2 tbsp brown sugar; 1 tbsp corn flour; 1 tbsp olive oil; 1 tbsp ginger, freshly minced; 300g chicken breast, thinly sliced; ½ cup mushrooms, sliced; ½ cup bean sprouts, plus extra to serve; 1 bunch choy sum, cut into bite-sized pieces; ½ cup sugar snap peas; 1 tbsp sesame oil; 1 spring onion, finely sliced; 1 red chilli, finely sliced (optional); Sesame seeds to serve (optional)

Instructions

Prepare the thin egg noodles as per the packet instructions in less 1 minute. Rinse with cold water.
Add the tamari, chicken stock, brown sugar and corn flour in a small bowl and mix until combined. Set aside.
Heat the oil on high heat in a large skillet. Add the ginger and cook for 30 seconds, stirring.
Add the chicken breast, cook for 2 minutes until it has changed colour, and immediately add the mushrooms, bean sprouts, choy sum and sugar snap peas. Cook for 2 minutes.
Add the noodles and sauce, and cook for 1 minute until heated through and the sauce has thickened.
Drizzle with sesame oil and serve topped with extra bean sprouts, spring onion, chilli, and sesame seeds.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Ginger Chicken Noodles