When it comes to a decent “dinner in a hurry” it’s hard to beat a stir-fry. Not only do they come with the benefit of speed, they rarely disappoint on the flavour front either. This Sesame Ginger Chicken Noodle recipe being a perfect example of what I’m talking about. It can be made in well under half an hour – perfect for a busy weeknight – and tastes great.
Plus when you make your own sauce you’re in complete control of the flavour. I accept that you can pick up some great stir-fry sauces in supermarkets these days. It’s a long way from my student years when you pretty much had a three way choice between sweet chilli, chow mein or black bean. However, even though the selection is better they all seem to be a bit too sweet and salty to me.
You can make your own stir-fry sauces easily at home with some basic storecupboard ingredients. Saving you money and giving you more say over what flavours you incorporate. Such as the combination of nutty sesame and fresh ginger I’ve used here. Indeed, I didn’t need to buy in any specific ingredient for the sauce part of this recipe. I always try and keep bottles of the core Asian flavours in the cupboard – as I know how quickly they can perk up a meal.
As such, the only real difference between the stir fries we have at home is the ratio of those various stock components. A bit more chilli gets added when Michael isn’t around, as he’s not a fan of chilli heat. A bit more ginger goes in when one of us is trying to stave off a cold. If I feel a more Thai flavour is in order then the fish sauce and lime juice will quickly come into play.
I guess it’s for that reason that although stir fries can often look the same they always have their own distinctive flavour. Even though I write down the recipes sometimes I rarely make the same one twice. There’s always something new to try or something different to add. And frankly, that’s the most fun part of home cooking.
Sesame Ginger Chicken Noodles
For the Sauce
- 2 tbsp Sesame Oil
- 2 tbsp Reduced Sodium Soy Sauce
- 1 tbsp Honey
- 1 tbsp Rice Vinegar
- 3-4 cm Root Ginger peeled and grated
- 2 cloves Garlic peeled and crushed
- ½ tsp Dried Chillies
For the Stir-Fry
- 1 tbsp Vegetable Oil
- 300 g Skinless Chicken Thigh Fillets sliced
- 75 g Green Beans cut into 2cm lengths
- 1 Red Pepper deseeded and cut into 2cm lengths
- 2 Spring Onions sliced
- 25 g Cashew Nuts coarsely chopped
- 300 g Straight to Wok Noodles
- 2 tsp Sesame Seeds
- Fresh Coriander finely chopped to garnish
- Start by making the sauce. Put all of the ingredients into a bowl, then stir until fully combined. You want it to stand for a few minutes to allow the flavours to mingle, so put it to one side whilst you prepare the vegetables.
- When ready to cook, put a wok or deep frying pan over a high heat. When it starts to smoke, add the oil, followed by the chicken. Stir-fry for 5 minutes, until the chicken is browned all over.
- Add the green beans, red pepper and spring onion to the pan then stir fry for a further 2-3 minutes.
- Pour in the sauce, followed by the cashew nuts and noodles. Stir fry until the noodles are coated with the sauce and the chicken is cooked through.
- Divide between two plates, then sprinkle over the sesame seeds and coriander.
|Estimated Values per Serving|
|of which Saturates||8||g|
|of which Sugars||14||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|