GINGER CHICKEN UDON RECIPE - (4/5)

Ginger Chicken Udon Recipe - (4/5) image

Provided by ShannonB

Number Of Ingredients 18

7 ounces udon noodles
Handful mangetout, finely sliced
1/2 red onion, peeled and thickly sliced
4 spring onion, trimmed and cut into 2.5 cm / 1 inch lengths
1 garlic clove, minced
1 tablespoon fresh ginger root, peeled and grated
2 tablespoons coriander, roughly chopped
1 red chilli, deseeded and finely sliced
2 handfuls beansprouts
2 to 3 eggs, beaten
Pinch sugar or sweetener
Pinch salt
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 tablespoons fish stock
10.5 ounces boneless, skinless chicken thighs, cut into small strips (300g)
2 teaspoons pickled ginger
Sprigs of coriander, chopped fresh

Steps:

Cook the noodles in a large pan of boiling water for 2 to 3 minutes or until just tender. Drain and refresh under cold running water. Put all the ingredients except the chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last. Mix to combine. Heat a wok over medium heat and spray with cooking spray. When hot, add the chicken and stir fry for 5 minutes or until cooked. Add everything from the bowl and stir fry 3 to 4 more minutes. Divide between 2 to 3 bowls and scatter over the pickled ginger and coriander sprigs.