Stir-fried chicken and mushrooms with udon noodles
SERVES: 2 DIFFICULTY: Easy
The lime adds a tasty tang to this stir fry
2 x 90g Hakubaku Udon Noodles
1 tablespoon vegetable oil
2 chicken breasts, cut into bit-sized slices
75g button mushrooms, thinly sliced
75g Shitake Mushrooms, thinly sliced
3cm Piece of ginger root, peeled and grated
2 garlic cloves, peeled and mashed
2 teaspoons soy sauce
1 tablespoon sake
1 tablespoon Mirin
1 lime, cut into wedges
handful coriander leaves
Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Heat the oil in a hot wok over a medium heat and stir fry the chicken, mushrooms, ginger and garlic for 2-3 minutes. Add the soy sauce, sake, mirin and 2 tablespoons of water, continue to stir fry for 2 minutes or until the chicken is cooked.
Stir in the noodles to heat through and serve with a wedge of lime and a scattering of coriander leaves.