Japanese Chicken Udon with Vegetables
SERVES: 4 DIFFICULTY: Easy
270g Hakubaku udon noodles
2 large Chicken fillets (cut into thin slices)
8 Cabbage leaves (cut into small pieces)
1 large Parsnip (peeled, diced)
1tbsp Ginger (grated)
1tsp Japanese soy sauce
Sesame oil (for cooking)
1tsp Sushi or rice wine vinegar
Parsley sprigs (for garnish)
40g Sesame seeds
Sea salt and black pepper (to taste)
1tsp Japanese seven-spice
Hakubaku chilli soy sauce (for serving)
STEP ONE:CHICKEN AND VEGETABLES
Heat the sesame oil, over medium heat, in a large skillet.
Add the parsnip and cook, covered, until tender (about 15 minutes).
Add the chicken, ginger, cabbage, seven-spice, sushi vinegar and soy sauce and cook, stirring often, until chicken is cooked through (about 10-15 minutes).
Add salt and pepper to taste (if required).
Remove from heat.
STEP TWO:UDON NOODLES
While the chicken is cooking, cook udon noodles according to packet instructions.
Drain well, then set aside keeping warm.
Divide the noodles between 4 serving bowls.
Ladle chicken mixture on top.
Garnish with a sprinkling of sesame seeds and sprigs of parsley.
Serve with Hakubaku chilli soy sauce on the side for each diner to add to own taste.