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.