Ginger & chicken noodles

• eggs↗3
• vegetable oil↗3 tbsp tbsp
• skinless boneless chicken breast fillets↗4
• ginger↗100g g

  peeled and finely sliced

• garlic cloves↗6

  finely sliced

• spring onion↗2 bunches

  cut into diagonal strips

• saké↗200ml ml

  or dry sherry

• straight-to-wok noodle3x 200g packs

  3x 200g packs

• soy sauce↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan. Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min. Tip the omelette onto a board, when cool enough to handle, slice into strips and set aside.

2. 2

   Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and garlic, and cook for a few minutes. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles. Give everything a good mix. Drizzle over the soy, stir through the shredded omelette, sprinkle over the reserved spring onions and serve.