Delicious mix of ginger, chicken thighs, green veg and udon noodles
Ingredients
1 tbsp sunflower oil
8 chicken thighs (2 per person)
Udon Noodles for 4
Mix of green veg: ie baby spinach, runner beands sliced, broccoli
Bunch spring onions sliced
Coriander chopped finely
1 red chilli (or 1/2 tsp chilli flakes)
2 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Rice vinegar
Large chunk ginger peeled and grated finely
Mid sized chunk ginger peeled and sliced finely
3 garlic cloves
Optional extras: handful salted peanut crushed or sesame seeds, a lime in quarters to serve
Heat oil in flat bottomed skillet. Fry off the chicken to slighly colour and seal. Add any hard veggies and stir fry alongside until slightly tender before adding spinach, chilli, sliced ginger and stiry fry for a couple of mins. Add noodles, soy, mirin, rice vinegar and rest of ginger and garlic until noodles are soft. Serve scattering with coriander.
Enjoy!
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