Sticky ginger chicken noodles
Chicken and vegetables with rice noodles in a sticky ginger and honey sauce. A quick dinner with no wheat.
- Time30 min
- LevelEasy
- Costabout £2.00 a head
Ingredients
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Method
- 1
Cook the noodles as the packet says, usually 4 to 5 minutes. Drain, rinse in cold water and toss with a drop of oil so they do not stick.
4 min 30 s - 2
Mix the tamari, honey, rice vinegar and sesame oil in a jug.
- 3
Heat 2 tbsp oil in a wok until very hot. Stir fry the chicken for 5 minutes until golden and cooked through. Lift out.
5 min - 4
Add the last of the oil, then the pepper, sugar snaps and carrot. Stir fry for 3 minutes. Add the garlic and ginger for 30 seconds.
3 min 30 s - 5
Return the chicken, pour in the sauce and bubble for 2 minutes until sticky.
2 min - 6
Add the noodles and toss for 1 minute until hot and coated. Scatter with spring onions and serve straight away.
1 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.