Cookery corner: Ginger chicken and vegetable noodles

GINGER CHICKEN AND VEGETABLE NOODLES

8-10 people

Ingredients

• 2tbsps sunflower oil
• 400g chicken breasts, thinly sliced
• 2-3tsps ginger paste
• 2-3tsps garlic paste
• Bunch of spring onions, chopped on the diagonal, or diced onion
• 400g vegetables of choice, e.g. peppers, baby corn, broccoli florets
• 200ml veg stock
• 3tbsps soy sauce
• 400g noodles, egg or rice
  
  

Method

• Cook the noodles following the packet instructions. Meanwhile, heat the oil in a large wok/frying pan or roasting tin and stir-fry the chicken for 5 mins until brown.
• Add the ginger and garlic and cook for 2-3 mins. Add the spring onions (reserving a handful for the garnish) and the vegetables and cook for a further 5-8 mins.
• Drain the noodles and add to the pan along with the veg stock/cider vinegar. Stir well to combine.
• Drizzle over the soy sauce, scatter with remaining spring onions and serve.
  
  

Allergens

Sulphites, soy, gluten, egg

Alternative versions

Vegetarian version: substitute the chicken with tofu, Quorn or a white bean such as butter beans.

Soy-free version: substitute the soy sauce with tamari.

Egg-free version: substitute the egg noodle with rice noodles.

Gluten-free version: substitute the egg noodles for rice, and the soy sauce with tamari.

Recipe courtesy of London Early Years Foundation