Chicken yaki udon with cabbage and carrot

Ingredients

For 1 serving

• Udon noodles80 g
• Chicken breast110 g
• Cabbage100 g
• Carrots50 g
• Onion40 g
• Soy sauce1 tablespoon
• Mirin1 tablespoon
• Peanut oil2 teaspoons
• Ginger5 g

Contains: gluten, nuts, soy,

Method

1. Bring a large pan of water to the boil, cook the udon for the time on the packet, until soft, drain and rinse under cold water so they don't stick.
2. Meanwhile cut the chicken breast into strips about 1 cm wide; peel and grate the ginger. Thinly slice the onion, shred the white cabbage and peel the carrots and cut them into julienne strips.
3. Heat the groundnut oil in a wok or large frying pan over high heat and stir-fry the chicken with the ginger for 4 minutes, until golden and no longer pink inside.
4. Add the onion, cabbage and carrots and stir-fry for 3 minutes over high heat, until the vegetables wilt but stay crunchy.
5. Add the udon, pour in the soy sauce and mirin and stir-fry for 2 more minutes, until the noodles are hot and well coated in sauce. Serve straight away.