Ginger Chicken & Fine Bean Noodles

Step 1/5

• 50 g fine beans
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tsp cornflour

Add soy sauce, rice vinegar, syrup, cornflour and 3 tablespoons of water in a bowl. Trim, wash and cut the fine beans to about 2 inches long pieces, keep aside.

Step 2/5

• 62½ g noodles

Cook the noodles in boiling water with a tablespoon of salt according to the package’s instructions, drain and keep aside.

Step 3/5

• 150 g chicken breast (diced)
• ¾ tbsp oil

Heat the oil in a wok over a high heat and stir fry the chicken for about 4 minutes with two pinches of salt.

Step 4/5

Next add the fine beans and stir-fry 3-4 minutes until tender.

Step 5/5

• ½ ginger (1 inch piece)
• 1 cloves garlic
• 1 chilis
• ½ bulb stem ginger (with 1 tbsp of syrup from the jar)

Then add the ginger, garlic, and chillies, stir-fry for a minute or two, before tossing in the noodles, stem ginger and the sauce. Mix well and cook until it’s hot.