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Nabeyaki Udon Noodles

This authentic Japanese soup is the perfect winter-weather pick-me-up. Use leftover cooked chicken for a hearty dish that’s ready in under 20 minutes.

Nabeyaki Udon Noodles

Serves 4

1kg flat udon noodles 

1 leek, sliced diagonally

1 carrot, sliced diagonally

40g shiitake mushrooms

160g mushrooms, of your choice

1.4 litres dashi stock (Japanese sea stock)

200g cooked chicken, diced

½ bunch spinach

⅓ bunch chives, chopped 

Boil udon noodles according to packet instructions.

Add leek, carrot and mushrooms to dashi stock in a large pot and heat gently until vegetables are almost cooked through.

Add chicken and heat through. Add noodles and braise for 1-2 minutes.

After 2 minutes add spinach. Stir and turn off heat. 

Before serving, garnish with chopped chives. Serve hot.

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