This is a very quick noodle dish which I have always found to be a crowd pleaser, I prefer to use pre – cooked, soft noodles which are commonly called Udon – these are now available in most supermarkets. However, if like me you like to smooch around China town, buy the fat wormy looking ones. You can also buy them in many supermarkets.
This dish contains the following allergens: Eggs, Wheat
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2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Utensils
Step 1
The first part of the recipe is all about the preparation, everything is cut and made ahead, so that the dish can be cooked really quickly
Step 2
Slice the chicken breast into strips about 2cm wide and the full length of the breast. Cut the ginger into small slithers and cut the spring onion into thin strips on the angle, keeping the whites and greens separate. Peel the garlic and slice very fine or finely grate
Step 3
Heat the oil in your Ninja ZEROSTICK wok, once hot add the ginger, the whites of the spring onions and grated garlic. Cook for 30 seconds – 1 minute before adding in the chicken strips and cook for a couple more minutes
Step 4
Add the sake and soy sauce and bring it to the boil and cook for a further 2- 3 minutes
Step 5
Heat the noodles in a microwave for around 15 seconds then drop into the wok, stir and stir so the noodles get hot. Add the spring onion greens and a dash more soy sauce to taste
Step 6
Finally add in the beaten egg whilst stirring – it will become a sauce that wraps around everything. Shake the wok to toss and serve immediately
The first part of the recipe is all about the preparation, everything is cut and made ahead, so that the dish can be cooked really quickly
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Step 2 of 6
Slice the chicken breast into strips about 2cm wide and the full length of the breast. Cut the ginger into small slithers and cut the spring onion into thin strips on the angle, keeping the whites and greens separate. Peel the garlic and slice very fine or finely grate
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Step 3 of 6
Heat the oil in your Ninja ZEROSTICK wok, once hot add the ginger, the whites of the spring onions and grated garlic. Cook for 30 seconds – 1 minute before adding in the chicken strips and cook for a couple more minutes
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Step 4 of 6
Add the sake and soy sauce and bring it to the boil and cook for a further 2- 3 minutes
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Step 5 of 6
Heat the noodles in a microwave for around 15 seconds then drop into the wok, stir and stir so the noodles get hot. Add the spring onion greens and a dash more soy sauce to taste
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
2 tbsp
vegetable oil
2
chicken breasts, skinned
2 inches
ginger, peeled
6-8
spring onions
2 cloves
garlic
2 tbsp
oy sauce (plus extra to taste)
2
eggs, cracked & beaten
2 x 200g packets
of cooked udon noodles
150ml – 200ml
sake
Step 6 of 6
Finally add in the beaten egg whilst stirring – it will become a sauce that wraps around everything. Shake the wok to toss and serve immediately
