Chicken, Ginger and Noodle Stir-Fry
Chicken, Ginger and Noodle Stir-Fry



  • 800ml chicken stock
  • 400g chicken breast fillets
  • 200g soba noodles
  • 2 tbsp oil
  • Thumb-sized piece of ginger, grated
  • 2 crushed garlic cloves
  • ½ red chilli, finely diced
  • 1 thinly sliced red onions
  • 1 shredded carrot
  • 150g trimmed green beans
  • 150g sliced mushrooms
  • 1.5 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • Small bunch of chopped coriander
  • Bring the stock to a simmer and add the chicken to the pan, then cook for 20 mins or until cooked through. Remove the chicken and leave the stock in the pan, and shred the chicken on a board and set aside. Add the noodles to the pan and simmer for 4 mins, then drain and reserve 100ml of the stock. Set the noodles to one side.
  • Add the oil to a wok and stir-fry the ginger, chilli and garlic for 1 minute. Add the carrot, beans, onion and mushrooms and stir-fry for 5 mins, then stir in the shredded chicken, soy sauce, sesame oil and noodles. Add 50ml of stock, toss together in the pan, then serve in bowls with a scattering of coriander.
40 mins
4 serving

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