John Torode's speedy chicken noodles
It’s a speedy midweek meal that will appease the fussiest eaters. John Torode shows us how to make chicken and spring onion noodles, with one surprising ingredient - a splash of vodka!
2 breast of chicken, skin on, wing bone removed
3 spring onions
3 eggs cracked and beaten
500g udon noodles
100ml sake or vodka
1. Slice the chicken breast into strips about 2cm wide, keeping the full length of the breast. Put to one side.
2. Slice the ginger into small slithers, cut the spring onion into strips (keep the green and the whites separate). Peel the garlic and slice very very finely.
3. Heat the oil in a wok. Once the oil is hot add the chicken followed by the ginger and the garlic. Cook well so there is a good colour on the chicken (about 2 minutes).
4. Add the whites of the spring onions in with the chicken, followed by the sake or vodka and the noodles and mix well. Add some soy, the greens of the spring onions and turn. Add in the eggs and toss through. Cook for a minute or so, stirring continuously. Flavour with a little more soy if needed.