Method
1. In a large pan of boiling water cook noodles for about 5 minutes until al dente, drain and rinse with cold water.2. Heat a large non-stick wok on a medium setting, add the olive oil, garlic and chicken, cook for 5 minutes until the chicken browns.
3. Empty the stir-fry pack into the wok, add Opies Stem Ginger, soy sauce and stock and stir-fry for 3-4 minutes until the vegetables have wilted.
4. Add the noodles and toss everything together until the noodles are coated with sauce.
5. Serve immediately.
Tip
By using udon instead of more traditional egg noodles, this dish has a contemporary feel. The addition of Opies Stem Ginger in Syrup brings subtle heat and spiciness to the dish.Ingredients
• 250g udon noodles
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 400g chicken breast, diced
• 250g packet of prepared stir-fry vegetable
• 2 pieces Opies Stem Ginger in Syrup, drained and cut into small pieces
• 3 tbsp soy sauce
• 100ml hot vegetable stock
