Ginger and Chicken Noodles

1. 1

   Whisk the eggs with 2 tablespoons of water.

2. 2

   Heat 1 tablespoon of the oil in a large non-stick frying pan.

3. 3

   Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.

4. 4

   Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.

5. 5

   Heat the remaining oil in a large wok.

6. 6

   Stir-fry the chicken for 5 mins until browned.

7. 7

   Add the ginger and garlic and cook for a few minutes

8. 8

   Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles.

9. 9

   Give everything a good mix.

10. 10

    Drizzle over the soy.

11. 11

    Stir through the shredded omelet.

12. 12

    Sprinkle over the reserved spring onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.