Serve up these fragrant and light noodles with chicken, beansprouts and cabbage in 30 minutes. With fiery ginger and red chilli, it’s full of flavour
Prep:10 mins
Serves 2
1 tsp sunflower oil3 boneless, skinless chicken thighs, diced¼ white cabbage, finely sliced25g ginger, peeled and finely grated1 red chilli (deseeded if you like), finely chopped1 tbsp low-salt soy sauce2 tsp rice vinegar2 tsp mirin100g ready-to-eat beansprouts3 spring onions, finely sliced300g straight-to-wok udon noodlessmall handful of coriander, finely chopped1 tbsp pickled ginger (optional)
STEP 1Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.STEP 2Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.
