Chicken and Sake Noodles with Egg and Spring Onions
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Chicken and Sake Noodles with Egg and Spring Onions

Summer
Main courses
Poultry
Noodles
Naturally Brewed Soy Sauce
Preparation time: 30 mins
Calorific value (per portion): 2680 kJ / 641 kcal

Ingredients for 4 portions

  • 50 ml vegetable oil
  • 3 skinless chicken breasts, cut into long strips
  • 100 g root ginger, peeled and finely sliced
  • 4 cloves garlic, peeled and finely sliced
  • 200g spring onions, sliced in half widthways (to separate the white and green parts)
  • 600 g fresh Udon noodles
  • 200 ml Sake
  • 3 eggs, beaten
  • 50 ml Kikkoman naturally brewed soy sauce

Preparation

Heat the oil in a wok over a high heat. Add the chicken and quickly fry for 1-2 minutes . Add the ginger and garlic and fry for 2 minutes until softened. Add the white parts of the spring onions and stir fry for a further 2 minutes.

Add the noodles and the green parts of the spring onions and cook for a minute or so until the noodles are warmed through. Pour in the sake and bring to the boil. Let the mixture bubble for 1-2 minutes then stir in the beaten egg. Pour the in soy sauce, give everything a stir then remove from the heat. Continue to stir, off the heat, for a couple of minutes until the sauce thickens. Serve immediately.

Used products in this recipe

Ingredients for 4 portions

  • 50 ml vegetable oil
  • 3 skinless chicken breasts, cut into long strips
  • 100 g root ginger, peeled and finely sliced
  • 4 cloves garlic, peeled and finely sliced
  • 200g spring onions, sliced in half widthways (to separate the white and green parts)
  • 600 g fresh Udon noodles
  • 200 ml Sake
  • 3 eggs, beaten
  • 50 ml Kikkoman naturally brewed soy sauce