Ginger and Chicken Noodles

• 3 eggs
• 3 tablespoons vegetable oil
• 4 chicken breasts, chopped
• 100 g fresh gingerroot, peeled and cut (4oz)
• 6 garlic cloves, finely sliced
• 2 bunches spring onions, sliced
• 200 ml sake (7 fl.oz) or 200 ml dry sherry (7 fl.oz)
• 3 (200 g) packages straight to wok noodles
• 3 tablespoons soy sauce

1. Whisk the eggs with 2 tablespoons of water.
2. Heat 1 tablespoon of the oil in a large non-stick frying pan.
3. Swirl the eggs into the pan and cook for 2 minutes until set; flip over and continue to cook for 1 minute.
4. Tip the omelet onto a board and when cool enough to handle slice into strips and set aside.
5. Heat the remaining oil in a large wok.
6. Stir-fry the chicken for 5 mins until browned.
7. Add the ginger and garlic and cook for a few minutes
8. Scatter over most of the spring onions, reserving some to sprinkle on the top, followed by the sake or sherry and noodles.
9. Give everything a good mix.
10. Drizzle over the soy.
11. Stir through the shredded omelet.
12. Sprinkle over the reserved spring onions and serve.

eggs, vegetable oil, chicken breasts, fresh gingerroot, garlic, bunches spring onions, sake, noodles, soy sauce

Taken from www.food.com/recipe/ginger-and-chicken-noodles-192273 (may not work)