• 3 pieces of stem ginger from a jar, plus 3 tablespoons of the syrup
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons light soy sauce
  • 4 skinned and boned chicken breasts, about 150 g (5 oz) – 175 g (6 oz) each
  • 1 tablespoon Thai seven-spice seasoning
  • 3 tablespoons stir-fry or wok oil (see page 11)
  • 3 shallots, thinly sliced
  • 125 g (4 oz) baby corn, halved
  • 300 g (10 oz) straight-to-wok medium or thread noodles
  • 300 g (10 oz) baby spinach
  • 200 g (7 oz) bean sprouts

Finely shred the pieces of stem ginger. Mix the ginger syrup with the vinegar and soy sauce and reserve.

Halve each chicken breast horizontally and then cut widthways into thin strips. Toss with the seven-spice seasoning.

Heat the oil in a large frying pan or wok and stir-fry the chicken pieces over a gentle heat for 5 minutes until beginning to brown.

Add the shallots and fry for 2 minutes. Stir in the baby corn and fry for 1 minute. Add the noodles and spinach and scatter with the shredded stem ginger. Stir-fry, mixing the ingredients together, until the spinach starts to wilt.

Add the bean sprouts and soy sauce mixture and cook, stirring, for a further 1 minute or until heated through. Serve immediately.

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