Chicken YakiudonElena Duggan
- 300g Chicken breast, cut into strips
- 250g Cabbage, sliced
- 80g Carrots, cut into strips
- 100g Bean sprouts, wash under running water and drain
- 1 pack Hakubaku Organic Udon, cook as per pack instruction. Drain and set asideObento Tonkatsu Sauce, to taste
- 60g Spring Onion, cut into length
- 2 tbsp Vegetable oil
- Kewpie Mayonnaise
- Red Pickle Ginger
- Green Aonori Flakes
- Bonito Flake
- Heat a pan with oil over medium heat. Stir fry in chicken, cabbage, carrots and bean sprouts until cooked through.
- Add in Hakubaku Organic Udon followed by Obento Tonkatsu Sauce. Stir fry until all ingredients are well coated.
- Add spring onions and quickly stir fry until the spring onion is mixed in.
- Plate the dish and garnish.
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