Ginger Chicken & Green Bean Noodles Recipe

Introduction

This ginger chicken and green bean noodles recipe is a quick and flavorful stir-fry perfect for a weeknight dinner. Packed with fresh ginger and tender green beans, it combines vibrant Asian flavors with easy preparation.

Ingredients

• ½ tbsp vegetable oil
• 2 skinless chicken breasts, sliced
• 200g green beans, trimmed and halved crosswise
• Thumb-sized piece of ginger, peeled and cut into matchsticks
• 2 garlic cloves, sliced
• 1 ball stem ginger, finely sliced
• 1 tsp syrup from the stem ginger jar
• 1 tsp cornflour, mixed with 1 tbsp water
• 1 tsp dark soy sauce, plus extra to serve (optional)
• 2 tsp rice vinegar
• 200g cooked egg noodles

Instructions

1. Step 1: Heat the vegetable oil in a wok over high heat. Stir-fry the sliced chicken breasts for 5 minutes until they start to brown.
2. Step 2: Add the green beans and continue stir-frying for 4 to 5 minutes, until the green beans are just tender and the chicken is cooked through.
3. Step 3: Stir in the fresh ginger matchsticks and sliced garlic. Cook for 2 minutes until fragrant.
4. Step 4: Add the finely sliced stem ginger, syrup from the jar, cornflour mixture, dark soy sauce, and rice vinegar. Stir-fry for 1 minute to thicken the sauce slightly.
5. Step 5: Toss in the cooked egg noodles and stir well until everything is heated through and the sauce evenly coats the noodles.
6. Step 6: Drizzle with extra soy sauce if desired, then serve immediately.

Tips & Variations

• Use fresh green beans for the best texture, but frozen can work if thawed and drained well.
• For extra heat, add a pinch of chili flakes or fresh sliced chili during cooking.
• Substitute chicken with tofu or shrimp for a different protein option.
• Cook the noodles just until tender and drain well to avoid sogginess before stir-frying.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water or soy sauce if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can use rice noodles, soba, or even spaghetti if you prefer. Just adjust cooking times as needed based on the noodle type.

How do I prevent the chicken from drying out?

Slice the chicken thinly and stir-fry over high heat quickly to keep it juicy. Avoid overcooking during the stir-fry steps.

Ginger Chicken & Green Bean Noodles Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

A quick and flavorful ginger chicken and green bean noodle stir-fry featuring tender chicken breast, crisp green beans, aromatic fresh and pickled ginger, and egg noodles tossed in a savory soy and vinegar sauce.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Protein and Vegetables

• ½ tbsp vegetable oil
• 2 skinless chicken breasts, sliced
• 200g green beans, trimmed and halved crosswise
• thumb-sized piece of ginger, peeled and cut into matchsticks
• 2 garlic cloves, sliced
• 1 ball stem ginger, finely sliced, plus 1 tsp syrup from the jar

Sauce and Others

• 1 tsp cornflour, mixed with 1 tbsp water
• 1 tsp dark soy sauce, plus extra to serve (optional)
• 2 tsp rice vinegar
• 200g cooked egg noodles

Instructions

1. Heat Oil and Stir-Fry Chicken: Heat the vegetable oil in a wok over high heat. Add the sliced chicken breasts and stir-fry for 5 minutes until starting to brown and almost cooked through.
2. Add Green Beans: Add the trimmed and halved green beans to the wok and stir-fry for an additional 4-5 minutes. Cook until the green beans are just tender and the chicken is fully cooked.
3. Incorporate Fresh Ginger and Garlic: Stir in the fresh ginger matchsticks and sliced garlic cloves. Continue stir-frying for 2 minutes to release their aromatic flavors.
4. Add Stem Ginger, Syrup, and Sauce Base: Add the finely sliced stem ginger along with 1 teaspoon of syrup from the jar. Then pour in the cornflour mixed with water, dark soy sauce, and rice vinegar. Stir-fry for 1 minute to thicken the sauce.
5. Toss in Noodles and Finish: Add the cooked egg noodles to the wok and toss everything together until the noodles are heated through and well coated with the ginger-soy sauce. Optionally drizzle extra soy sauce to taste. Serve immediately.

Notes

• This dish can be customized with other vegetables such as bell peppers or snap peas.
• Use fresh egg noodles for better texture or substitute with cooked rice noodles or spaghetti if preferred.
• Adjust soy sauce quantity based on desired saltiness.
• For a spicier version, add sliced chilies or chili flakes while stir-frying.

Keywords: ginger chicken, green beans, egg noodles, stir-fry, quick dinner, Asian recipe