Chicken Yaki Udon-Style Noodles

Nutrition per serve

Ingredients

• 80g leek
• 1pcs carrot
• 1pcs pak choy
• 300g free-range chicken breast fillet
• 50g oyster sauce
• 180g udon noodles
• 2g shichimi togarashi
• 10ml white vinegar
• 10ml soy sauce
• 5ml honey
• 1pcs neutral-flavoured oil, for shallow-frying + 3 tsp

Method

1. Step 1 — Prep ingredients
   Trim off the dark green top of the leek. Halve lengthwise, then rinse under running water to remove any hidden dirt. Thinly slice the leek lengthwise into thin matchsticks. Separate and put on paper towel to dry. Halve the carrot lengthwise and thinly slice on an angle. Quarter the pak choy lengthwise. Thinly slice the chicken.
2. Step 2 — Make sauce
   Combine the oyster sauce, 60ml (¼ cup) water, 2 tsp white vinegar, 2 tsp soy sauce and 1 tsp honey in a bowl. Season with pepper. Bring a medium saucepan of water to the boil for the noodles.
3. Step 3 — Fry leek
   Heat 1cm oil in a medium deep frypan over medium-high heat. Cook the leek for 1 min or until golden and crisp. Remove the leek from the oil with a slotted spoon and drain on a wire rack set over paper towel. Season with salt. Drain the remaining oil from the pan and reserve the pan.
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 8 mins or until tender. Drain, then rinse under cold water to prevent the noodles from sticking.
5. Step 5 — Stir-fry chicken
   While the noodles are cooking, heat 2 tsp oil in the reserved pan over high heat. Stir-fry the chicken for 2-3 mins until golden and cooked through. Remove from the pan.
6. Step 6 — Finish stir-fry and serve
   Heat 1 tsp oil in the same pan over high heat. Stir-fry the carrot and pak choy for 7 mins or until just tender. Add the sauce, noodles and chicken to the vegetables and cook, tossing, for 1 min or until coated. Divide the stir-fry among bowls. Scatter with the fried leek and shichimi togarashi to serve (the togarashi contains chilli; add to taste).

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat