Ingredients

The following ingredients have 4 Servings
  • 450 g chicken breast fillets
  • 1 clove garlic, crushed
  • 1½ teaspoons grated fresh ginger
  • ⅓ cup (80 ml) light soy sauce
  • 1 tablespoon sake
  • ¼ cup (60 ml) mirin
  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
  • 1 onion, cut into thin wedges
  • 2 teaspoons sugar
  • 6 spring onions, thinly sliced on the diagonal
  • 400 g fresh udon noodles
  • 2 teaspoons toasted black sesame seeds
  • 1 tablespoon toasted sesame seeds

Instruction

  • <p><strong>1.</strong> Trim the chicken fillets of any fat or sinew and cut into 2 cm cubes. Combine the garlic, ginger, soy sauce, sake and mirin in a large bowl. Add the chicken cubes and toss until well coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes.</p> <p><strong>2.</strong> Drain the chicken and reserve the marinade. Combine the peanut and sesame oil. Heat half the oil in a wok, and when nearly smoking, stir-fry the chicken in batches until browned. Remove from the heat and keep warm. Add the remaining oil, then add the onion and stir-fry for 3–4 minutes, or until softened.</p> <p><strong>3.</strong> Meanwhile, place the reserved marinade and sugar in a small saucepan. Bring to the boil, then reduce the heat and simmer for 2 minutes, or until slightly syrupy, stirring occasionally. Remove from the heat and keep warm.</p> <p><strong>4.</strong> Return the chicken to the wok, along with the spring onion and udon noodles, tossing well to combine. Cook for 2 minutes before pouring in the reserved heated marinade. Cook for another minute.</p> <p><strong>5.</strong> Divide the noodles among four serving bowls. Sprinkle with the black and white toasted sesame seeds and serve immediately.</p>