Kake Udon with Chicken and Spring Onion
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Ingredients
- 400 g chicken breast, thinly sliced
- 500 g udon noodles
- 2 tsp dashi stock powder
- 3 tbsp soy sauce
- 2 tbsp mirin
- 4 spring onions, sliced
Nutrition (per serving)
- Calories
- 329 kcal
- Protein
- 31 g
- Carbohydrate
- 42.1 g
- of which sugars
- 4.4 g
- Fat
- 3.2 g
- of which saturates
- 0.8 g
- Fibre
- 2.4 g
- Salt
- 3.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 1.2 litres water in a large pan, add the soy sauce and mirin and bring to a simmer.
- 2
Add the chicken and simmer for 5-6 minutes until no pink remains.
- 3
Cook the udon noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 4
Ladle the hot broth and chicken over the noodles.
- 5
Scatter with the spring onions and serve straight away.
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