- 220g (7oz) udon noodles (2 x packets at the supermarket, Chi Yip in Chadderton do these)
- Handful of mange tout, finely sliced
- 1/2 red onion, peeled and thickly sliced
- 4 spring onions, trimmed and cut into 2.5cm (1 inch) lengths
- 1 garlic clove, peeled and finely sliced
- 1 tblsp fresh ginger root, peeled and grated
- 2 tblsp vegetable oil
- 330g (10.5 oz) boneless, skinless chicken thigh meat, cut into strips (I have done it with breasts too)
- 2 teaspoons pickled ginger
- 6 sprigs coriander
Cook noodles ina large pan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold running water.
Put all ingredients except the oil, chicken, pickled ginger and coriander sprigs in a large bowl, adding the noodles last, and mix to combine.
Head a wok over a medium heat for 1-2 mins or until completely hot and almost smoking and add the vegetable oil. Add the chicken and stir fry for 5 minutes, or until cooked.
Add everything from the bowl and stir fry for 3-4 minutes. Check the seasoning, then divide between two plates and scatter over the pickled ginger and coriander sprigs.
