Name: Egg noodles with chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram chicken thigh fillets, sliced thinly; 2 tablespoon tamari; 2 tablespoon mirin; 4 centimetre piece fresh ginger (20g), grated; 2 clove garlic, crushed; 440 gram thin egg noodles; 2 tablespoon peanut oil; 8 green onions, cut into 4cm lengths; 500 gram baby buk choy, chopped coarsely

Ingredients

500 gram chicken thigh fillets, sliced thinly

2 tablespoon tamari

2 tablespoon mirin

4 centimetre piece fresh ginger (20g), grated

2 clove garlic, crushed

440 gram thin egg noodles

2 tablespoon peanut oil

8 green onions, cut into 4cm lengths

500 gram baby buk choy, chopped coarsely

Method

1.Combine chicken, tamari, mirin, ginger and garlic in medium bowl.

2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

3.Drain chicken, reserve marinade. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

4.Heat remaining oil in same cleaned wok; stir-fry onion until softened. Return chicken to wok with reserved marinade; bring to the boil. Add noodles and buk choy; stir-fry until buk choy wilts.