Ingredients

1 L Light chicken stock or instant Dashi 225 g raw chicken breasts shredded 2 teaspoons Rice wine or sake 2cm piece of Ginger bashed but still in one piece 225 g mirin sweetened rice wine 5 tablespoons Japanese Soy sauce 225 g Sugar Snaps cut in 2 . Tailed, stringy bits removed 225 g spring onions sliced at an angle

Description

Place The Shredded Chicken Into A Bowl With The Rice Wine And Ginger, Toss Lightly To Coat. Bring A Large Saucepan Of Water To The Boil, Drop In The Udon And Stir To Prevent Them Sticking. Bring Rack To The Boil And Cook For 3-5 Mins, Until Just Tender. D

View Full Recipe