Ginger and Chicken Noodles

READY IN: 35mins
Recipe by Chef Suz in Bekond

Quick noodle dish to please all.

Top Review by DayJahView

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.

Ingredients Nutrition


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

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