Asian-style noodles with ginger and lime

*** the font sizing has gone all over the place in this post. Sorry. *** 

I recently shopped in the Asian supermarket in St Gery. This healthy, Asian-style dinner was inspired by Smitten Kitchen. I fed two of us from the below. It cooks in about 10 minutes, so it's great for a post-work quick supper.

Asian-style noodles with ginger and lime

You should get together:

Two bundles of buckwheat noodles
one 2-inch piece ginger, finely grated
crushed garlic cloves – I think I used about 3 cloves
2 teaspoons of granulated sugar
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime

juice (from about 1 lime), plus lime wedges for serving
1 chilli, sliced – if you prefer more heat, keep the seeds in
1 chicken breast, sliced into slivers
1 carrot sliced ‘julienne’ (that’s really fine)
1 red onion (again, sliced really fine)
stock cubes
pepper (the soy sauce, mirin and the stock cubes should contain all the salt you need in this dish)

to garnish:

sliced cucumber
coriander
sliced spring onion

Marinade the chicken slices in the ginger, garlic, sugar, mirin, soy sauce, chilli and lime juice. You should marinade them for as long as you can, like an hour or two, but 30 minutes is fine. 

The chicken, marinating

Cook the noodles in boiling water for the time recommended on the packet – about 5 minutes. Rince them and keep them handy.

Heat a little wok oil in a heavy frying pan and then cook the carrots and onions for a couple of minutes. Then add in all the chicken and the marinade and cook this for about 3-4 minutes, stirring all the time, until the chicken is cooked.

The carrots, onion (and chilli) cooking

Check the seasoning and if it’s all good, add the noodles in and heat these though and then transfer the lot to your serving dishes. Add the garnish and maybe a little more lime juice.