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    You are in: Home / Recipes / Ginger and Chicken Noodles Recipe
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    Ginger and Chicken Noodles

    Ginger and Chicken Noodles. Photo by DayJahView

    1/5 Photos of Ginger and Chicken Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Chef Suz in Bekond's Note:

    Quick noodle dish to please all.

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    Units: US | Metric


    1. 1
      Whisk the eggs with 2 tablespoons of water.
    2. 2
      Heat 1 tablespoon of the oil in a large non-stick frying pan.
    3. 3
      Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.
    4. 4
      Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.
    5. 5
      Heat the remaining oil in a large wok.
    6. 6
      Stir-fry the chicken for 5 mins until browned.
    7. 7
      Add the ginger and garlic and cook for a few minutes
    8. 8
      Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles.
    9. 9
      Give everything a good mix.
    10. 10
      Drizzle over the soy.
    11. 11
      Stir through the shredded omelet.
    12. 12
      Sprinkle over the reserved spring onions and serve.

    Ratings & Reviews:

    • on April 19, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ginger and Chicken Noodles

    Serving Size: 1 (114 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 246.9
    Calories from Fat 123
    Total Fat 13.7 g
    Saturated Fat 3.2 g
    Cholesterol 116.1 mg
    Sodium 451.8 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 0.3 g
    Sugars 0.4 g
    Protein 18.6 g

    The following items or measurements are not included:

    spring onions

    straight to wok noodles

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