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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