Ginger chicken udon noodles
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Ginger chicken udon noodles

By Ailsa Burt

Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it’s full of flavour

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 428
  • fat 9g
  • saturates 2g
  • carbs 51g
  • sugars 0g
  • fibre 8g
  • protein 31g
  • salt 1.5g

Ingredients

  • 1 tsp sunflower oil
  • 3 boneless, skinless chicken thighs, diced
  • ¼ white cabbage, finely sliced
  • 25g ginger, peeled and finely grated
  • 1 red chilli (deseeded if you like), finely chopped
  • 1 tbsp low-salt soy sauce
  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 100g ready-to-eat beansprouts
  • 3 spring onions, finely sliced
  • 300g straight-to-wok udon noodles
  • small handful of coriander, finely chopped
  • 1 tbsp pickled ginger (optional)

Method

  1. Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.

  2. Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.

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