Spicy chicken udon
Photo by Tamara West
- Bring stock and water, garlic and ginger to the boil and lower heat so stock simmers. Add sliced mushrooms and chicken breast, bring back to simmer, cover and cook 10 minutes. Remove from heat and keep covered for 5 more minutes.
- Meanwhile bring a pot of water to the boil and cook noodles according to packet instructions. Drain and lightly rinse noodles.
- Remove chicken from broth and slice thinly crosswise. Skim broth.
- Arrange a bundle of noodles in each bowl. Arrange sliced chicken on top, add spring onion, then ladle in mushrooms and broth. Season with a few drops of sesame oil and a sprinkling of toasted chilli flakes.