Serves 2
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150g chicken leg, cut into bite-size pieces
1 packets of fresh udon
3 Tablespoon vegetable oil
1 small onion, thinly sliced
100gm white cabbage, roughly chopped
1 carrot(peeled) and jullienne
1 spring onion, sliced diagonally
4 Tablespoon Tonkatsu sauce
1 Tablespoon Worcestershire Sauce
Salt & pepper
METHOD
1 Soak udon in hot water for 10mins to allow noodles to soften. Drain and set aside.
2 Season chicken pieces with salt & pepper. Heat oil in large fry pan on medium-high, add chicken and stir fry for about 5mins until brown all over.
3 Add onions to pan and fry for 2mins, then add vegetables and cook for another 2mins, then add cabbage.
4 Add udon to pan, Tonkatsu sauce and Worcestershire sauce mixture over, and stir well into noodles, season with salt & pepper, then remove from heat.
5 Garnish with spring onion and toppings of your choice before serving.
The Carousel thanks Shiki for this recipe.
