Ingredients
Scale
- 250 g (9 oz) thin egg noodles
- 2 tbsp tamari or all-purpose soy sauce
- ⅓ cup (80 ml) chicken stock
- 2 tbsp brown sugar
- 1 tbsp cornflour (cornstarch)
- 1 tbsp olive oil
- 1 tbsp freshly minced ginger
- 300 g (10½ oz – 1 large) boneless, skinless chicken breast, finely sliced
- ½ cup (45 g) sliced mushrooms
- ½ cup (45 g) bean sprouts, plus extra to serve
- 1 bunch choy sum, cut into bite-sized pieces
- ½ cup (50 g) sugar snap peas
- 1 tbsp sesame oil
- 1 spring onion (scallion), finely sliced
- 1 red chilli, finely sliced (optional)
- Sesame seeds, to serve (optional)
Instructions
- Prepare the thin egg noodles as per the packet instructions, minus 1 minute. Rinse with cold water.
- Add the tamari, chicken stock, brown sugar and cornflour to a small bowl and mix until combined. Set aside.
- Heat the oil in a large, heavy-based frying pan over high heat. Add the ginger and cook, stirring, for 30 seconds.
- Add the chicken breast and cook for 2 minutes until it has changed colour. 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 and the spring onion, chilli and sesame seeds, if desired.
Notes
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 8–10 mins
- Category: chicken, noodles, ginger chicken, ginger chicken noodles
- Method: deep pan, grill
- Cuisine: Asian