Garlic & Ginger Chicken Noodles
Updated: May 20, 2020
BUTTERY, GARLICKY, GINGERY NOODLES!!!
These noodles are such a treat but oh my gosh are they worth it. I happen to follow the incredible Tieghan Gerard on Instagram and she always posts about shoving noodles in garlic, ginger, and butter. So a nod to her for basically giving me the inspiration to make these noodles. I'm pretty sure half of my recipes are inspired by hers and then I just shove a protein on top. I tend to think something magically comes to me, but in reality, I probably saw it in a video by her. She is my biggest foodie inspo so, if you're ready to level up and make something a little fancier, you should check her out.
Whilst I've been down in New Zealand, my diet has gone so far out the window. To clarify, I don't 'diet' I just usually have a much healthier diet. There's just something about being here and being in isolation that is making it too easy to snack and over-indulge every damn day. This is why I had no problem stirring fried noodles into a butter sauce... because it's a strange time and i'm honouring my cravings.
Please give this a try, some of the flavour combo's might sound strange but I promise this dish is fully worth the calories.
If you want a soft-boiled egg with a set white and a runny yolk then boil some water in a pot, reduce the heat (the rolling boil can crack the eggs), then lower the eggs into the water - making sure the water covers the eggs - and leave, covered, for 6 minutes. Plunge them into a bowl of ice and water before cracking them open.
This recipe would work beautifully with thin strips of beef marinated in some teriyaki sauce as well!
Eat this with chopsticks...noodles always taste better with chopsticks. Fact.
You can throw in other veggies of your choice, whatever you think goes! If you're feeling fancy, serve it with some thinly shaved carrots, spring onions, and toasted sesame seeds.
2 chicken breasts
2 tablespoons of olive oil
5 tablespoons of butter
6 cloves of garlic, finely chopped
Thumb-sized piece of ginger, grated
2 cups of baby spinach
2 packets of ready-made ramen noodles (I used indomie)
1/2 cup of chopped basil
2 tablespoons of soy sauce
Optional: 1 teaspoon of oyster sauce/teriyaki sauce
Optional: 2 eggs, soft-boiled (see: PRO TIPS)
Thinly slice your chicken breasts width-ways (about half a centimetre thick) - you should be able to get a significant amount of small strips out of each breast.
In a large pan, heat up your olive oil over a high heat. Once the oil is glistening, add your chicken in in batches. Try not to overcrowd the pan so that your chicken browns better. Flash fry the pieces for a minute each side (until golden and cooked through on both sides).
Remove your chicken from the pan, reduce the heat to medium, and add in your butter, garlic, and ginger. Sauté for 1-2 minutes and then add in your spinach. - Make sure to continuously move the spinach around so your garlic doesn't stick to the pan and burn.
Whilst your spinach is wilting, boil some water and add it to a separate pot. In the pot add in your noodles and cook according to packet instructions.
Once the noodles are cooked, add them to your pan (not including the water/soup, JUST THE NOODLES) with the chicken, soy sauce, and teriyaki sauce. Leave the noodles for a few minutes to heat everything through.
Remove the pan from the heat and stir in your basil.
Serve the noodles alongside your soft-boiled eggs.