Ginger Scallion Chicken Noodles

Ingredients

• 🍗Chicken Breast, boneless, skinless1
• 🧄Garlic, finely minced3 clove
• 🫚Ginger (ground), peeled and finely julienned or grated20 g
• 🧅Scallions, thinly sliced, whites and greens separated4
• 🥢Soy Sauce2 tbsp
• 🥢Sesame Oil (toasted)1 tbsp
• 🥢Rice Vinegar1 tbsp
• 🍯Honey1 tsp
• 🍜Ramen Noodles, dried noodles, discard seasoning packet if included1 packet
• 💧Wateras needed
• 🧂Sea Salt (fine)to taste

Contains Garlic, Gluten, Onion, Sesame, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Slice the chicken thinly

   Lay the Chicken Breast flat on a board and slice it thinly across the grain so the pieces are short and even. Thin slices help the chicken cook fast and stay juicy, with no thick pale core left in the middle; if the meat feels slippery, chill it for a few minutes so the knife glides cleanly.

   4 min
2. 2

   Mince the Garlic Cloves finely.

3. 3

   Peel the Ginger and cut it into fine julienne or grate it so it disappears into the oil. You want both aromatics small enough to perfume the dish without leaving harsh chunks; if the pieces are coarse, chop them again so they look almost paste-like.

   4 min
4. 4

   Slice the scallions

   Trim the root end from the Scallions and slice them thinly, keeping the white bottoms separate from the green tops. The whites should be tight and crisp, while the greens stay fresh and grassy; if the slices are thick, shave them thinner so they soften quickly in the hot oil.

   3 min
5. 5

   Bring a medium saucepan of Water to a rolling boil over high heat.

6. 6

   Stir in the Table Salt and add the Ramen Noodles. Cook them for about 3 minutes, stirring once or twice so they separate, until they are just tender with a faint spring in the centre and the water turns starch-cloudy; if they start to go soft, drain them a touch early because they will finish in the sauce.

   4 min
7. 7

   Heat the Neutral Oil in a large skillet over medium-high heat until it shimmers and slides easily across the base. Add the chicken in a single layer and leave it alone for about 3 minutes.

   5 min
8. 8

   Turn the pieces and cook for another 2 minutes until the outside is lightly golden and the centres are just opaque; if the skillet looks crowded, sear in two batches so the meat browns instead of steaming.

9. 9

   Bloom the aromatics

   Lower the heat to medium and add the Garlic, Ginger, and the white parts of the Scallions to the same skillet. Stir constantly for about 90 seconds, pressing the aromatics into the oil until they turn glossy and smell sweet and pungent rather than raw; if the Garlic starts to colour too fast, tip the skillet off the heat for a moment so it does not burn.

   2 min
10. 10

    Pour the Soy Sauce, Rice Vinegar, and Honey into the skillet and stir for about 30 seconds, scraping up any browned chicken bits from the base as the liquid bubbles. Keep the heat at medium and cook just until the sauce smells rounded and lightly glossy.

    1 min
11. 11

    It should coat the spoon in a thin sheen without looking watery; if it seems too sharp, give it a few more seconds rather than adding extra liquid.

12. 12

    Toss the noodles through

    Add the drained Ramen Noodles to the skillet and lift them through the sauce with tongs or chopsticks for about 1 minute, folding from the bottom so every strand gets coated. The noodles should turn glossy and slippery, with the sauce clinging in a thin amber film; if they look dry, loosen them with a spoonful of the reserved cooking water and toss again.

    1 min
13. 13

    Finish with sesame oil

    Drizzle in the Sesame Oil (toasted) and fold in the green parts of the Scallions for about 20 seconds, just until the oil smells nutty and the scallion greens look bright and lightly wilted. This final toss should make the noodles glisten without greasiness; if the aroma disappears, the skillet is too hot and you should toss quickly off the heat.

    1 min
14. 14

    Plate and serve

    Transfer the noodles and chicken to a warm bowl and fold over any glossy sauce left in the skillet so nothing gets left behind. The finished bowl should look slick and savoury, with tender chicken on top and scattered green scallion rings for freshness; serve it right away while the noodles are still springy and fragrant.

    1 min

Nutrition per serving