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Stir-fry chicken noodles with ginger, garlic and spring onions


Instead of fresh oiled egg noodles (the fat brown/orange spaghetti type) you can use dried egg noodles from the store cupboard - just boil them for 4 minutes, drain and rinse.

6 dried shitake mushrooms
1 poached chicken breast
400g fresh oiled egg noodles
2 thick slices of ginger
3 spring onions
2 tbsp vegetable oil
2 garlic cloves, squashed
200g mange tout, finely sliced
200g bean sprouts, rinsed
3 tbsp soy sauce
2 tbsp oyster sauce
pinch of salt and sugar


Pour boiling water over dried mushrooms and leave for 30 minutes. Drain, reserving water, then discard the stems and slice finely.

Cut chicken against the grain into thin slices, and cut each slice in two.

Place noodles in a colander and pour a jug of boiling water through them, then drain. Cut one slice of ginger into very thin matchsticks and finely slice the spring onions, keeping white and green separate.

Heat wok until hot and add the oil. When hot, add the garlic and the whole slice of ginger and toss for one minute to flavour the oil, then discard the garlic and ginger.

Add the mushrooms and spring onion whites and toss well. Add the chicken, ginger, mange tout and bean sprouts and flip-fry for 2 minutes.

Add the noodles, soy sauce, oyster sauce, salt, sugar and a spoonful of the mushroom water and flip-fry for 2 minutes until hot. Add the spring onion greens, toss well and serve. Serves four.

Reproduced with the kind permission of Jill Dupleix from her book, Simple Food, Quadrille Publishing Ltd; ISBN: 1903845386, 19.99

If you like this recipe, then you may like to try Jill Dupleix's Chocolate Mousse
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