There’s no noodle quite like udon. They’re incredibly thick, filling and comforting. Like the food version of a quilt. Being a secret Wagamamaholic (maybe not so secret), we decided to make our own version at home.
I was surprised by just how easy it was to make a dish identical to my favourite pseudo Japanese restaurant and with fairly little work. Here’s our recipe:
Chicken breast (as much or as little as you want, a little goes a long way with this)
Small pack mange tout
1 large handful beansprouts
Small handful fresh coriander
1 inch piece fresh ginger
2 cloves garlic
Japanese pickled ginger (the pink kind if you can get it, you should be able to find it in most Chinese supermarkets)
1. Cover the noodles in hot water and cook as per the instructions.
View original post 216 more words