Ginger chicken udon noodles

 

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)

Directions

• 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.

• 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.