Japanese Udon Noodle Soup

Ingredients

• 300 g chicken breast fillet (2 fillets)
• 2 tbsp teriyaki sauce
• 1 tbsp rice wine
• 200 g fresh udon noodles (or 100 g dried)
• 2 tsp sesame oil
• 3 spring onions
• 125 g mung bean sprouts
• 1 tsp Rapeseed oil
• 600 ml Poultry broth
• 4 stalks coriander
• a splash of soy sauce (optional)

Instructions

1. 1.

   Wash and pat dry the chicken breast fillets, then coat them with teriyaki sauce and rice wine. Cover with plastic wrap and refrigerate for at least 1 hour to marinate.

2. 2.

   Cook the noodles according to package instructions, drain, rinse briefly under cold water, mix in sesame oil, and set aside.

3. 3.

   Trim and wash the spring onions, slicing them into thin rings. Rinse the mung bean sprouts in a sieve under cold water and let them drain well.

4. 4.

   Heat rapeseed oil in a heavy skillet; brown the chicken breasts 4–5 minutes on each side.

5. 5.

   Meanwhile bring the broth to a boil.

6. 6.

   Add the mung bean sprouts and spring onion rings to the boiling broth.

7. 7.

   Slice the cooked chicken into thin strips. Wash, shake dry, and pluck the coriander leaves.

8. 8.

   Arrange the noodles in two soup bowls, top with chicken slices, carefully pour the hot broth over them, and sprinkle with coriander leaves. Serve soy sauce on the side if desired.