3 eggs

3 tbsp vegetable oil

4 skinless boneless chicken breast fillets

100g fresh root ginger, peeled and cut into small slithers

200ml saké or dry sherry

3x 200g packs ready to use rice noodle

3 tbsp gluten free soy sauce

Coriander to garnish


Whisk the eggs with 2 tbsp water. Heat 1 tbsp of the oil in a large non-stick frying pan.

Swirl the eggs into the pan and cook for 2 mins until set, flip over and continue to cook for 1 min.

Tip the omelette onto a board and, when cool enough to handle, slice into strips and set aside.

Heat the remaining oil in a large wok and stir-fry the chicken for 5 mins until browned, then add the ginger and cook for a few mins.

Add the sake or sherry and noodles. Give everything a good mix. Drizzle over the gluten free soy, stir through the shredded omelette, sprinkle over the reserved coriander and serve.

Recipe adapted from: Good Food

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