Asian Ginger Chicken Noodle Bowl with Crispy Shallots
Ginger-soy chicken noodle bowl with crispy shallots, stir-fried spring greens, and noodles tossed with sesame oil and lime.
- 150 g skinless chicken breast
- 20 g fresh ginger
- 2 whole garlic cloves
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 100 g medium egg noodles
- 40 g shallots
- 80 g spring greens
- ½ whole lime
- 1 tbsp vegetable oil
- 2 g chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Finely slice shallots and heat vegetable oil in a small frying pan over medium-high heat. Fry shallots for 5-7 minutes, stirring frequently, until golden and crispy. Transfer to a plate lined with kitchen paper.
- Step 2
Peel and finely grate ginger and garlic. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and chilli flakes to create the dressing.
- Step 3
Cut chicken breast into bite-sized pieces. Heat 10ml vegetable oil in a wok or large frying pan over high heat. Add chicken and stir-fry for 6-8 minutes until cooked through and lightly golden. Remove and set aside.
- Step 4
Bring a large pot of salted water to the boil and cook noodles according to packet instructions. Drain and rinse under cold water to prevent sticking.
- Step 5
In the same wok, add spring greens and stir-fry for 2-3 minutes until just wilted. Return chicken to the wok.
- Step 6
Add cooked noodles to the wok with the chicken and greens. Pour the ginger-soy dressing over and toss everything together for 1-2 minutes until well coated and heated through.
- Step 7
Transfer to a serving bowl, squeeze fresh lime juice over the top, and scatter crispy shallots and extra chilli flakes as garnish.
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