Ginger & chicken noodles

Ginger & chicken noodles is a side dish that serves 8. One portion of this dish contains around 7g of protein, 7g of fat, and a total of 213 calories. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 14 people were impressed by this recipe. If you have noodle, soy sauce, skinless boneless chicken breast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by BBC Good Food. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. If you like this recipe, take a look at these similar recipes: Ginger and Chicken Noodles, Plum And Ginger Chicken With Noodles, and Chicken Ginger Soup With Noodles.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

3 eggs

3 tbsp 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 tbsp soy sauce

Equipment:

whisk

frying pan

wok

Cooking instruction summary:

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.

 

Step by step:


1. Whisk the eggs with 2 tbsp water.

2. 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.

3. 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.

4. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.


Nutrition Information:

Quickview
213k Calories
6g Protein
7g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
213k
11%

Fat
7g
11%

  Saturated Fat
4g
30%

Carbohydrates
23g
8%

  Sugar
1g
1%

Cholesterol
61mg
21%

Sodium
406mg
18%

Alcohol
4g
22%

Get Enough Of These
Protein
6g
14%

Selenium
21µg
31%

Manganese
0.34mg
17%

Vitamin K
13µg
13%

Phosphorus
101mg
10%

Copper
0.14mg
7%

Magnesium
26mg
7%

Vitamin B2
0.11mg
7%

Vitamin B6
0.13mg
7%

Iron
1mg
6%

Fiber
1g
5%

Potassium
178mg
5%

Folate
18µg
5%

Zinc
0.69mg
5%

Vitamin B3
0.9mg
4%

Vitamin B5
0.44mg
4%

Vitamin E
0.46mg
3%

Vitamin A
149IU
3%

Vitamin C
2mg
3%

Vitamin B1
0.04mg
3%

Calcium
27mg
3%

Vitamin B12
0.15µg
2%

Vitamin D
0.33µg
2%

covered percent of daily need
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