Ready in 25 minutes | Serves 2
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- Brush the chicken breasts with oil (preferably toasted sesame oil, optional) and season. Cook under a hot grill or on a hot griddle for 20 minutes, turning occasionally until thoroughly cooked, the juices run clear and there is no pink meat. Set aside to rest.
- Meanwhile, cook the noodles according to pack instructions. Cook the mushroom stir fry with a little oil in a large frying pan or wok for 2-3 minutes, until they still have a little bite, then add the soy and ginger sauce. Add about 500ml chicken stock (optional) or water and bring to the boil.
- Divide the noodles between 2 bowls, top with the sliced chicken, then ladle over the vegetables and broth.
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