Chicken and ginger noodles recipe

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  • Cuisine: Modern Asian
  • Serves 3 - 4

The ginger in this dish does wonders for lifting your general wellbeing.

Any type of Asian green could be substituted if preferred, try bok choy, choy sum, or even broccolini.

Ingredients

2 skinless chicken breast fillets
1 bunch Chinese broccoli
375 g Hokkien noodles
2 tbsp peanut oil
1 garlic clove, crushed
1 small red chilli, de-seeded and finely diced
2–3 tsp grated ginger
4 spring onions, sliced
Chicken stock or water
Soy sauce to taste

Preparation

Preheat oven to 180°C.
 
Heat a heavy-based frying pan over medium heat, add oil and brown chicken well on both sides, then transfer to baking dish and cook in preheated oven for 5 minutes Set aside for 5 minutes, then slice thinly.

Wash broccoli well, remove tough outer leaves and slice stems and leaves on the angle into 2 cm (3/4 in) slices. Put the kettle on to boil. Pour boiling water over noodles and set aside.

Place wok over high heat; add peanut oil, then garlic, chilli, ginger and spring onions. Cook for 1–2 minutes, stirring often to avoid burning, until fragrant. Take care not to burn.
Add Chinese broccoli, cook briefly, then add a splash of stock or water, cover with lid and cook for 2 minutes. Drain noodles. Remove lid, add hot noodles, sliced cooked chicken and more stock if necessary, toss, still cooking for 2–3 minutes, until well combined. Season with soy sauce to taste. Serve immediately.

If you enjoyed this Chicken and ginger noodles recipe then browse more Modern Asian recipes, noodle and dumpling recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

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1. Harry's Singapore Chilli Crab   Sydney
2. The Chairman and Yip   City
3. Timmy's Kitchen   Manuka
4. Taste of Asia   North Hobart
5. Viet Hoa   Perth
6. Petaluma's Bridgewater Mill   Bridgewater
7. House of Chow   Adelaide
8. Imperial Peking   St Peters
9. Indochina Thai Restaurant   Unley
10. Phuket   Glenelg

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