midweek meals
on the table in 30 minutes
Ready to eat in half an hour or less, these weeknight dinners are a breeze
recipes AILSA BURT
BALANCED
Ginger chicken udon
£2.83 per serving
photographs TOBY SCOTT
Fragrant and light, these noodles are packed with fiery ginger.
SERVES 2 PREP 10 mins
COOK 20 mins EASY
1 tsp sunflower oil
3 boneless, skinless chicken thighs, diced
¼ white cabbage, finely sliced
25g ginger, peeled and finely grated
1 red chilli (deseeded if you like), finely chopped
1 tbsp low-salt soy sauce
2 tsp rice vinegar
2 tsp mirin
100g ready-to-eat beansprouts
3 spring onions, finely sliced
300g straight-to-wok udon noodles
small handful of coriander, finely chopped
1 tbsp pickled ginger (optional)
1 Heat the oil in a large, deep frying pan over a medium-high heat and, once hot, stir-fry the chicken and cabbage for 5-7 mins until browned and almost cooked through. Add the ginger and chilli, and cook for a few minutes more until fragrant.
2 Add the remaining ingredients, except the coriander and pickled ginger, and fry until the chicken is cooked and the noodles are tender, about 1-2 mins more. Season, adding more soy, vinegar or mirin, if you like. Top with the coriander and pickled ginger, if using.