Japanese Chicken Broth

Boil a kettle (used in step 4)

Remove the chilli’s seeds and peel the ginger. Chop the ginger and chilli(es) very finely (careful, adjust the amount to your preferred hotness)

Slice the mushrooms and the spring onions finely

Cut the chicken into thin strips (approx. 1 cm)

Add 1-2 tbsp of vegetable oil to a large pot on a high heat

Add the ginger and chilli and let them sizzle for less than 1 min, stirring constantly

Add the chicken and cook for 2-4 min or until cooked through

Add the shaoxing wine and cook for 1 min or until the wine is mostly evaporated

Add the rice vinegar, mix for 30 sec (don’t let it evaporate too much)

Add 750ml (1.5L) of boiling water from step 1 and add the udon
noodles

Reduce the heat to obtain a gentle simmer and stir

Once the noodles have been cooking for 4 min, add the mushrooms

Mix well and let simmer for 4 min

Add the mangetout and soy sauce, mix well and let simmer for further 1 min

Add most of the spring onions (leave the green tips for the end)

Check the udon noodles to see if they are cooked (they should take about 6 min in total)

Tip: If they are not ready yet, let simmer for a bit longer