Chinese chicken and cabbage with crispy noodles - recipe

Paul and I absolutely love this recipe for Chinese chicken and cabbage with crispy noodles from Sophie Gray's 100+ Tasty $10 Meals. Such simple ingredients, with such a stunning result.

In fact, cabbage has become my new go-to vegetable over winter (since zucchini is out). It's cheap, keeps well in the fridge and one cabbage will cover a number of meals. Often if a recipe calls for bean sprouts, I now substitute shredded cabbage, for the very reason it lasts better in the fridge than bean sprouts.

Ingredients

• 1/2T sesame oil, plus an extra dash for frying
• 2T dark soy sauce
• 1/2T grated ginger
• 2 cloves garlic, crushed
• 1T Chinese rice wine (available from Asian supermarkets)
• 1T sugar
• 1 boneless chicken breast, skin removed and thinly sliced
• 2 spring onions, sliced
• 1/2 cabbage (or other greens), finely sliced
• 1T water
• handful of chopped fresh coriander
• cooked rice for 4 to serve
• packet of crispy noodles

Method
1. Combine the sesame oil, soy sauce, ginger, garlic, rice wine and sugar in a non-metallic bowl.

2. Add the chicken and coat well in the marinade. Leave to marinate for 15 minutes or longer, covered in the refrigerator.

3. Heat the extra dash of sesame oil in a wok or heavy frying pan. Cook the chicken in batches until sealed (you'll notice the colour change).

4. Toss in the spring onions and cabbage and any additional marinade, and return all the chicken to the pan. Add the water and cook, stirring often, until the meat is cooked and the vegetables are crisp tender.

5. Add a handful of chopped coriander. Serve over rice and top with crispy noodles.