Serves 2
Ingredients
- 1 tablespoon rapeseed oil, or other oil with a high cooking temperature
- 120g mini chicken breast fillets, cut into small bite size pieces
- 120g shiitake mushrooms, sliced
- 4 spring onions, sliced in half lengthways, and into quarters
- Thumb sized piece of ginger, grated or 1 tablespoon finely chopped ginger
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon agave nectar, runny honey or other syrup
- Fine egg noodles (around 125g dried)
Method
Utensils: Large frying pan and large saucepan
Cook the noodles according to the pack instructions.
At the same time, heat the oil on a high heat in a large deep-sided frying pan or wok. Add the chicken pieces to the pan, stirring continuously – try not to let it colour.
After 2 minutes, check if the chicken is nearly cooked through – if you can break a piece in half easily with a wooden spatula it should be cooked. Add the mushrooms and ginger and a splash of water, continuing to stir. Cook for a further minute.
Stir through the spring onions, soy sauce, rice vinegar and agave nectar. Simmer on a low heat for 30 seconds, then serve with the noodles.