Prep 20 mins
Cook 15 mins
Quick noodle dish to please all.
- 3 eggs
- 3 tablespoons vegetable oil
- 4 chicken breasts, chopped
- 100 g fresh gingerroot, peeled and cut (4oz)
- 6 garlic cloves, finely sliced
- 2 bunches spring onions, sliced
- 200 ml sake (7 fl.oz) or 200 ml dry sherry (7 fl.oz)
- 3 (200 g) packages straight to wok noodles
- 3 tablespoons soy sauce
- Whisk the eggs with 2 tablespoons of water.
- Heat 1 tablespoon of the oil in a large non-stick frying pan.
- Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.
- Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.
- Heat the remaining oil in a large wok.
- Stir-fry the chicken for 5 mins until browned.
- Add the ginger and garlic and cook for a few minutes
- 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 omelet.
- Sprinkle over the reserved spring onions and serve.
YUMmmmmm! This recipe is terrific! The Ginger makes it extra special. While I wanted to follow it to a "T" I made a couple of Minor adjustments. Outside of the three eggs, I cut everything else in half. To make it a Grand Serving for Four. I used only Fat Free Cooking Spray for the eggs thus reserving the 1 1/2 Tablespoons of oil (I used olive) allotted for cooking the chicken. Using 50 grams of ginger scared me a little as I've never used more than 5 - 6 grams in any dish so I cut it down to a quarter that and it turned out perfect! I didn't know what spring onions were so I chopped up and threw in a package of chives. The liquid content was not nearly enough for cooking the noodles so I added a cup of water to the simmering mixture. This allowed them to cook down nicely in about 5 minutes. At the very end I added another half cup of water to loosen it up a bit as the noodles are quite sticky and it was hard to dish up. I'm extremely glad I cut the ginger down to about 12.5 grams (for half of the recipe) else it would've been way too strong. By following my instincts on this, I can happily give this recipe Five stars! Reviewed for PAC Spring 2012.