Spicy chicken udon

Tamara West

Ingredients

2 cups	Chicken stock, use a good quality stock
½ cup	Water
1 clove	Garlic, sliced thinly
1 piece	Fresh ginger, 2cm long, peeled and sliced thinly
6	Shiitake mushrooms, stems discarded and sliced
1 medium	Chicken breast, boneless (Main)
100 g	Udon noodles, or egg ribbon noodles, dried
1	Spring onion, sliced in thin circles
½ tsp	Toasted sesame oil
2 tsp	Dried chilli flakes, lightly toasted in a dry pan

Directions

1. 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.
2. Meanwhile bring a pot of water to the boil and cook noodles according to packet instructions. Drain and lightly rinse noodles.
3. Remove chicken from broth and slice thinly crosswise. Skim broth.
4. 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.