Array ( [0] => 16 [1] => 844 [2] => 830 [3] => 17 [4] => 18 [5] => 19 [6] => 27 [7] => 34 [8] => 35 [9] => 36 [10] => 90 [11] => 30 [12] => 66 [13] => 50 [14] => 46 [15] => 91 [16] => 56 [17] => 55 [18] => 41 [19] => 104 [20] => 43 [21] => 15 [22] => 23 [23] => 820 [24] => 22 [25] => 24 [26] => 10 [27] => 89 [28] => 88 [29] => 7 [30] => 54 [31] => 53 [32] => 20 [33] => 31 [34] => 47 [35] => 32 [36] => 87 [37] => 78 [38] => 33 [39] => 8 [40] => 52 [41] => 116 [42] => 51 [43] => 21 [44] => 38 [45] => 39 [46] => 106 [47] => 9 [48] => 86 [49] => 25 [50] => 26 [51] => 12 [52] => 13 [53] => 14 [54] => 11 [55] => 83 [56] => 82 [57] => 84 [58] => 85 )

Chicken Yaki Udon

Recipe By: Norie Mori

INGREDIENTS

1/2 package (150g) Spiral Organic Udon noodles
1 tbsp Spiral Minced Garlic
1 Chicken thighs, cut into short strips
1/4 Onion sliced thinly
1/2 Zucchini julienne 5cm lengths
1/2 stick Celery julienne 5cm lengths
1/4 Carrot julienne 5cm lengths
1-2 Cabbage leaves diced coarsely
2 Spring Onions sliced diagonally in 4cm lengths
3-4 tbsp Organic Tamari
1 tbsp Spiral Mirin
3 tbsp Spiral Japanese Sesame oil
1 Egg Scrambled (Optional)
Salt and pepper

Garnish
2 Tbsp Spiral Nori Krinkle
Spiral Furikake Tamari

METHOD

Cook Udon in a large pot as per instructions on pack. Drain and set aside.
In a frying pan, heat half sesame oil, sauté the chicken until cooked through. Lightly season with salt and pepper to taste. Remove from pan and set aside.

Using the same pan, reheat with remaining sesame oil and garlic, add the zucchini, celery, carrot, cabbage and onion to the pan stirring occasionally until tender. Season with salt and pepper. Add the noodles, spring onion and chicken to the fry pan with the vegetables and season with Tamari and Mirin.

Arrange on plates, sprinkle a little extra sesame oil for flavour with nori Krinkle and Furikake.

Serve and enjoy!

SPIRAL FOODS