Korean noodle stir-fry with minced chicken

Korean chicken noodle stir-fry

Spice up your dinner routine with this Korean noodle stir-try featuring savoury minced chicken and colourful vegetables, all tossed in a flavourful sauce. Quick, easy, and bursting with delicious flavours!

Ingredients - 4 servings

500 g chicken mince  

1 packet egg noodles (200 g)  

3 carrots  

1 red pepper  

1 packet spring onions (125 g)   

3 cm fresh ginger  

chilli flakes to taste  

1/2-1 lime (for serving)  

2 tsp sesame oil (for frying)  

Stir-fry sauce

3 garlic cloves  

juice from 1/2 lime  

3-4 tbsp soy sauce  

1 tsp sesame oil  

2 tbsp honey  

2 dl water  

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Nutritional content per serving

Energy 480 kcal   

Protein 35 g   

Carbohydrates 53 g   

Fat 12 g

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Method - 30 minutes

1. Mix the ingredients for the stir-fry sauce.
2. Cut the white part of the spring onion into one cm sized pieces. Finely slice the upper green part of the spring onions. Peel and finely chop the ginger. Grate the carrots and slice the red bell pepper.
3. Cook the egg noodles according to the instructions on the packet. Drain and rinse the noodles in cold water.
4. Heat up sesame oil in a wok or frying pan. Fry the chicken mince until it is fully cooked. Season with a little salt. Add ginger, red pepper, carrots, and the white part of the spring onions. Fry for a few more minutes.
5. Mix in the stir-fry sauce and noodles, and stir-fry for about 1 min. Season with salt and chilli flakes.
6. Sprinkle the green part of the spring onions over the wok and serve with lime wedges.

Enjoy!