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Ginger Chicken Udon Noodles

Udon noodles with ginger, chicken and vegetables
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

Marinade

  • 2 tbsp Light soy
  • 2 Garlic cloves (crushed)
  • Ginger (thumb-sized, grated)
  • 2 Boneless chicken thighs (cut into bite sized pieces)

Ingredients

  • 1 tbsp Olive oil
  • Ginger (thumb-sized, grated)
  • 2 Spring onions (cut into small rounds)
  • 2 Garlic cloves (crushed)
  • 1 Red chilli (sliced)
  • 3 tbsp Light soy
  • 100g Beansprouts
  • 50g Mangetout (cut down the middle long ways)
  • 1/2 Red pepper (sliced)
  • 1/2 Red onion (sliced)
  • 300g Udon noodles (straight to wok)

Garnish

  • Fresh coriander (optional)

Instructions
 

  • Add the chicken, soy sauce, ginger and garlic into a bowl and mix until the chicken is coated. Put in the fridge and leave for as long as you can.
  • Heat the oil in a wok or large pan to high. Add the ginger, spring onions, garlic and red chilli and fry for 1 minute.
  • Add the soy sauce and the chicken plus its marinade and stir fry for a further 5 minutes. Season to your liking. Add the beansprouts, mangetout, red pepper and red onion and fry for 1 minute.
  • Add the udon noodles and cook for 3 minutes until warmed through and all the ingredients are combined.
  • Place the noodles in large bowls and top with fresh coriander and pickled ginger.
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