TODAY’S RECIPE: Ginger chicken udon
QUICK and tasty. SERVES: 2 Ingredients
1 tsp sunflower oil 3 boneless, skinless chicken thighs, diced ¼ white cabbage, sliced 25g ginger, grated 1 red chilli, chopped 1 tbsp soy sauce
2 tsp rice vinegar 2 tsp mirin
100g ready-to-eat beansprouts 3 spring onions, sliced 300g straight-to-wok udon noodles
TO SERVE: Handful of coriander, chopped 1 tbsp pickled ginger
1 Heat oil in a large frying pan over a mediumhigh heat and stir-fry chicken and cabbage for five minutes. Add ginger and chilli, and cook for a few minutes until fragrant.
2 Add rest of ingredients and fry until chicken is cooked and noodles are tender. Serve topped with coriander and pickled ginger.
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