A tasty dish and some variations from London Early Years Foundation
GINGER CHICKEN AND VEGETABLE NOODLES
8-10 people
Ingredients
- 2tbsps sunflower oil
- 400g chicken breasts, thinly sliced
- 2-3tsps ginger paste
- 2-3tsps garlic paste
- Bunch of spring onions, chopped on the diagonal, or diced onion
- 400g vegetables of choice, e.g. peppers, baby corn, broccoli florets
- 200ml veg stock
- 3tbsps soy sauce
- 400g noodles, egg or rice
Method
- Cook the noodles following the packet instructions. Meanwhile, heat the oil in a large wok/frying pan or roasting tin and stir-fry the chicken for 5 mins until brown.
- Add the ginger and garlic and cook for 2-3 mins. Add the spring onions (reserving a handful for the garnish) and the vegetables and cook for a further 5-8 mins.
- Drain the noodles and add to the pan along with the veg stock/cider vinegar. Stir well to combine.
- Drizzle over the soy sauce, scatter with remaining spring onions and serve.
Allergens
Sulphites, soy, gluten, egg
Alternative versions
Vegetarian version: substitute the chicken with tofu, Quorn or a white bean such as butter beans.
Soy-free version: substitute the soy sauce with tamari.
Egg-free version: substitute the egg noodle with rice noodles.
Gluten-free version: substitute the egg noodles for rice, and the soy sauce with tamari.
Recipe courtesy of London Early Years Foundation