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270g Hakubaku Udon noodles
200g chicken breast (finely sliced)
½ medium onion (finely sliced)
1 carrot (finely sliced)
75g cabbage (finely sliced)
3 spring onions (cut on angle)
3 tbsp olive oil
3 tbsp soy sauce
Pinch of salt
Ground black pepper
Recipe By: Jenny Brown
Serves 5 adultsIntroduction
Simple to put together - and better than takeaway any time.
Bring a large pot of water to boil and cook Udon noodles for 5 minutes, drain, and rinse well under cold water.
Put olive oil into frying pan and heat up. Cook chicken thoroughly, then cook onion, carrot, cabbage and noodles lightly.
Once everything is warmed up, add spring onion, pinch of salt, pepper and soy sauce.
Toss in pan. Serve.