Udon with Everything!


A whole bunch of flavours vying for your attention – and a great way to clean out the pantry

The idea of this dish is that it can use leftovers greens and if there’s chicken in the fridge that needs using up. It’s a good dish for winter because I decided to use more ingredients which correspond to ‘warmth’ in Traditional Chinese Medicine (leek, ginger, shallots, chicken, chilli, cinnamon, etc). Even the cheese which seems unusual is actually good for the winter time because it encourages the flow of calcium throughout our bodies and therefore keeps us warmer for longer. It’s also a healthy recipe but easy and cheap enough for a university student like me, so I can eat properly without going over budget or use laziness as an excuse.
It’s good because as long as I have some hakubaku noodles stored away in the pantry, I can make it anytime!


• 1 egg
• Chicken stock cube
• at least 5 whole shallots (I recommend 10 though)
• Ginger
• Greens (like spinach, bok choy, leek or anything else in the fridge that needs to be used up)
• Hakubaku Organic Udon (although any choice of Hakubaku noodles works! my favourites are Udon or Cha Soba)
• Dried goji berries
• Honey
• Pizza cheese
• Turmeric
• Cinnamon
• Chicken strips
• Chilli flakes


1. Put half a saucepan of water on the stove to boil and add in the stock cube.
2. When the water is half boiled add as much grated ginger as you can handle + a pinch of each of these- cinnamon, turmeric and chilli flakes
3. Cut both ends off the shallots and swiftly crush them with the side of a large knife (do not slice them)
4. If you’re using chicken meat- cut them into small pieces and add them in here
5. Add the shallots and the goji berries- the berries add sweetness and colour but if you like the dish to be even sweeter you can stir through half a teaspoon of honey (this is also good if you have a cold)
6. When the water is completely boiled remove the lid of the saucepan completely and add the greens + the noodles
7. Stir until noodles become soft and the greens start to contract
8. Crack an egg straight into the water- break the yolk with a fork and stir through slowly so that the egg breaks up and starts to cook. It should look like the egg in Chinese chicken and corn soup
9. When the egg is completely cooked, put the saucepan on low heat and set aside a bowl with just a little bit of cheese in the bottom
10. Drain the contents of the saucepan over the sink with a colander and then put into the bowl with the cheese
11. Stir around so the cheese melts and goes throughout the dish

Find more recipes

Chasoba Recipes
Lover's Mushroom Ramen (for two)
Ramen Recipes
Soba Recipes
Somen Recipes
Stir-fried Pork with Soba Noodles and Sweet Soy Sauce
Udon Recipes
Yakisoba Recipes