Chicken yaki udon noodles
James has the perfect midweek meal. Chicken yaki udon noodles is simple and healthy - perfect for all those of us Living to the Max!
Serves: 2
Ingredients
300g udon noodlesOil, for frying1 large chicken breast, cut into 2cm stripsPinch chilli flakes½ red onion, sliced½ red pepper, sliced1 garlic clove, sliced12 shitake mushroomsSmall handful mangetout, sliced thinly lengthways3 tbsp soy sauce3 tbsp mirin1tbsp Worcestershire sauceSqueeze honey2 spring onions, sliced1tbsp sesame seedsDrizzle sesame oil1 lime, cut into wedges
Method
Put a pan of water on the hob bring to a simmer, add the dried noodles and cook until just tender for 6 minutes. Drain and set aside, (if using fresh blanch for two minutes to heat through then drain ready to add to your stir fry).
Heat a large frying pan or wok to a medium heat on the hob add a splash of oil and sauté the chicken strips for two minutes. Stir in the chilli flakes, red onion, pepper, garlic, mushrooms and mangetout. Continue to cook through to only slightly soften the vegetables and cook the chicken, this will take roughly a further 2 minutes.
Add the soy sauce, mirin, Worcestershire sauce and honey to the pan and toss together. Bring to a simmer and add the noodles and a splash of the noodle water if you would like a thinner sauce.
Spoon into serving bowls and sprinkle over the spring onions, sesame seeds and sesame oil. For extra zing serve with fresh lime wedges to squeeze over the stir fry.