Tuesday, 31 May 2011

Simple Ginger Chicken Noodles

Needed to cook something quick and easy this weekend so I adapted a Jamie Oliver recipe and added some fresh spinach we had picked from our allotment. Absolutely delicious meal and by doubling the amount of noodles you have enough for lunch the next day. For vegetarians, simply replace the chicken with diced firm tofu.

Makes 2 portions

400g fresh egg noodles
groundnut oil
300g chicken breast, diced
1 tsp ginger paste
1 red chilli, chopped
1 clove garlic, chopped
1 tsp five spice
3 spring onions, sliced
handful pak choy/spinach/anything leafy and green
3 tbs soy sauce
1 tbs honey

Fry the garlic and chilli in the oil before adding the spring onions. When cooked, add the chicken/tofu until browned.

Add ginger paste, spice, soy sauce and honey, stiring to create a smooth sauce. Add greens and cook until wilted, then stir in noodles until heated through (around three minutes).