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chicken and ginger noodles |
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| Ingredients -
Serves 4 |
|
Method |
2 tbsp extra virgin
olive oil
500g chicken breast, cut into thin strips
2.5cm root ginger, peeled and grated
1 garlic clove, crushed
2 spring onion, finely chopped
150g broccoli, broken up into florets
300g green cabbage, shredded
300ml vegetable stock
1 tbsp tamari
20g porcini mushrooms, soaked in
Hot water for 20 minutes
225g egg noodles |
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Heat the
extra virgin olive oil in a large saucepan or wok over high
heat. Add the chicken strips and stir-fry until just cooked
about 2 minutes. Add the ginger, garlic and spring onions and
fry for 2 more minutes. Add the broccoli florets and stir-fry
for another minute. Add the shredded cabbage and stir everything
together. |
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Pour in
the vegetable stock, tamari and noodles and stir well. Try to
keep the noodles covered in stock to allow even cooking. Drain
the mushrooms and add to the pan.
Bring to the boil and cook for
2-3 minutes. With a fork or chopstick move the noodles around
so that the bundles loosen and separate. Turn off the heat
and leave to rest for 1 minute before serving. |
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Preparation time: 20 minutes
Cooking time: 10 minutes |
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