Ginger Chicken With Udon Noodles

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemons

  Raw, with peel

  7g

• Chinese Five Spices

  Dynasty

  1 tsp or 20g

• Japanese Udon Noodles

  Sainsbury's

  300g

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Red peppers

  Hot chili, raw

  1 ½ pepper or 68g

• Chili powder

  Spices

  ½ tsp or 1g

• Ginger root

  Raw

  25g

• Coriander leaf

  Spices, dried

  15g

Directions

1. Trim the chicken of all visible fat and cut into 1.5cm wide strips. Put chicken in a large bowl and add the soy sauce, lemon juice and five-spice powder. Stir well and leave to marinate for 15 mins. Meanwhile put the noodles into a heatproof bowl and cover with just boiled water from the kettle. Leave to stand for 10 mins, stirring to separate the strands. Drain well in a colander.
2. Heat the oil in a large wok over a high heat and stir fry the chicken for 1 minute. Add the drained noodles, spring onions, garlic, fresh and dried chillies to the pan and stir fry for a further 2 minutes.
3. Push the chicken and noodles to the side of the wok. Add the egg and cook for 30-40 seconds or until almost set, before breaking it into strands and tossing it through the other ingredients.
4. Scatter the pickled ginger and chopped coriander over the top and continue to stir fry for 2-3 minutes more. The noodles will be lightly browned in places and the whole dish should smell slightly toasted when it is done. Pile into shallow bowls and garnish with a few more sprigs of coriander.

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