Ginger and Spring Onion Chicken Noodles

Method

1. Step 1 of 15

   Slice the chicken breast into thin strips across the grain.

   • Chicken breast

   

2. Step 2 of 15

   Toss the chicken with the cornflour and 1 tbsp of the soy sauce.

   • Chicken breast
   • Cornflour
   • Soy sauce

3. Step 3 of 15

   Bring a pan of water to the boil for the noodles.

   

4. Step 4 of 15

   Cook the noodles for 4 minutes, then drain and rinse briefly.

   • Dried egg noodles
   4 min

5. Step 5 of 15

   Grate the ginger.

   • Fresh ginger

   

6. Step 6 of 15

   Mince the garlic.

   • Garlic

   

7. Step 7 of 15

   Slice the spring onions into rounds, keeping whites and greens separate.

   • Spring onions

   

8. Step 8 of 15

   Cut the pak choi into wide pieces, stalks and leaves apart.

   • Pak choi

9. Step 9 of 15

   Whisk the remaining soy sauce with the rice vinegar, honey and sesame oil.

   • Soy sauce
   • Rice vinegar
   • Honey
   • Sesame oil

10. Step 10 of 15

    Heat the vegetable oil in a wok over high heat until it shimmers.

    • Vegetable oil

    

11. Step 11 of 15

    Stir-fry the chicken for 4 minutes, until golden and cooked to 74 °C.

    • Chicken breast
    74 °C / 165 °F4 minPoultry (whole, parts, and ground) to 74 °C / 165 °F

12. Step 12 of 15

    Add the ginger, garlic and spring onion whites and stir-fry 1 minute.

    • Fresh ginger
    • Garlic
    • Spring onions
    1 min

13. Step 13 of 15

    Add the pak choi stalks with 2 tbsp water and stir-fry 2 minutes, then add the leaves.

    • Pak choi
    2 min

14. Step 14 of 15

    Tip in the noodles and sauce and toss for 1 minute until glossy and coated.

    • Dried egg noodles
    • Soy sauce
    1 min

15. Step 15 of 15

    Serve topped with the spring onion greens and sliced chilli.

    • Spring onions
    • Red chilli