1. You will need Tsuyu sauce for this recipe which can be bought from most oriental supermarkets. This was not included in the ingredients as Zaar's database doesn't recognise it! 2. Firstly cook the udon in a pan of boiling water for 2-3 minutes, drain and refresh under a cold tap, then strain. 3. Get a large bowl and put in the sliced red onion, the spring onion lengths, the grated rooted ginger, the red chilli, the garlic, the beaten eggs, the rough chopped coriander, the finely sliced mange-tout, the beansprouts and the Tsuyu sauce. Mix a little then add the noodles and give another mix to coat everything in the sauce. 4. Heat a wok over a medium flame until almost smoking before adding the vegetable oil. Add the chicken strips and stir-fry for 3-4 minutes. Season. 5. Add everything from the bowl and stir-fry for another 3-4 minutes. 6. Divide between 2 plates and scatter the pickled ginger, fried dried shallots over, then finish off with a few sprigs of coriander as a garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
