Evelyn and her love of ginger noodles has become a running joke around my house, so of course I had to come up with a recipe for it! This recipe features chicken breast meat and crisp sugar snap peas in a sweet and spicy ginger soy sauce made with fresh ginger root.
Ginger Noodles – serves 4
- 1 T oil
- 1 lb chicken boneless, skinless breast – sliced
- 8 oz fresh sugar snap peas
- 2 T fresh ginger root – peeled and finely chopped
- 1/2 c orange juice
- 2 T soy sauce
- 1/2 t garlic powder
- 2 t brown sugar
- 1/4 t crushed red pepper flakes
- 1 t corn starch
- 2 oz cold water
- 8 oz udon noodles
Fill large pot with water and heat to boiling. Once water is boiling, add udon noodles and cook according to package directions.
While the water is heating, in a large wok, heat oil over medium-high heat. Cook chicken until cooked through. Darin and add sugar snap peas, stir to combine and cook about 5 minutes until peas are heated through but still crisp. Remove chicken and peas from wok and set aside.
Add ginger, orange juice, soy sauce, garlic powder, brown sugar and red pepper flakes to hot wok. Bring to a boil, stirring frequently.
In a small bowl, combine corn starch and cold water. Add to wok, stirring constantly. Turn off heat. Drain cooked noodles and add to the wok, tossing to coat with the sauce. Add chicken and sugar snap peas and toss once more to combine.