Ginger chicken udon noodles

• sunflower oil↗1 tsp tsp
• boneless, skinless chicken thighs↗3

  diced

• white cabbage↗¼

  finely sliced

• ginger↗25g g

  peeled and finely grated

• red chilli↗1

  (deseeded if you like), finely chopped

• low-salt soy sauce↗1 tbsp tbsp
• rice vinegar↗2 tsp tsp
• mirin↗2 tsp tsp
• ready-to-eat beansprouts100g g
• spring onions↗3

  finely sliced

• straight-to-wok udon noodles↗300g g
• small handful of coriander

  finely chopped

• pickled ginger↗1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Add 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.