Ginger Chicken Yaki Udon Pic 1

Ginger Chicken Yaki Udon

SERVES: 4  DIFFICULTY: Easy   COOKING TIME: 20 minutes

Ginger and chicken work so well together

INGREDIENTS

  • 270g Hakubaku Organic Udon
  • 1 tsp vegetable oil
  • 3 boneless, skinless chicken thighs, diced
  • 200g cabbage, finely sliced
  • 25g ginger, peeled and finely grated
  • 1 red chilli, finely chopped (de-seed if preferred)
  • 1.5 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp mirin
  • 100g bean sprouts
  • 3 spring onions, finely sliced

Garnish

  • small handful of garlic chives, chopped
  • 1 tbsp beni shoga

METHOD

  1. Prepare Udon as per packet directions. Drain, rinse and set aside.
  2. Heat the oil in a wok over a medium-high heat and, once hot, add chicken and stir-fry for 2 minutes.
  3. Add cabbage and stir-fry for 5-7 mins. Add ginger and chilli, mix through and cook until fragrant.
  4. Add Udon, soy sauce, rice wine vinegar and mirin, stir through and fry for another 1-2 mins.
  5. Season, divide between four bowls and garnish with garlic chives and beni shoga, and serve.

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