I am currently sitting in Hong Kong International Airport, excitement and fatigue making the four hours tick past painfully slowly, waiting to board the plane for Taiwan for two weeks with Ollie. What better way to kill time than to finally blog my UDON noodle recipe while I dream of all the new and exciting food I am going to be eating over the next few weeks. Night markets, dumplings and adventures while we begin to plan our wedding. Sounds pretty dreamy to me!
Chicken and Udon Broth
For the broth
A couple of sticks of celery with leaves
4 cloves garlic
A chunk of ginger about the size of your thumb
2 kaffir lime leaves
2 sticks of lemon grass
A big handful of fresh coriander
Soy and fish sauce to season
2 chicken breasts, finely sliced
A big handful of mushrooms, sliced
A handful of snow peas
2 packets of udon noodles
Coriander, fresh chilli and lime to serve
Make your broth by simply putting it all in a pot together, bringing to the boil and then simmering for about an hour. This makes a beautifully aromatic soup base full of flavour, yet incredibly light and cleansing.
In a different pot, bring some water to boil and cook your udon noodles according to the packet.
Drain the broth and season to your tasting. You may like to add more soy or fish sauce, perhaps some more chilli, it is up to you. Bring this to the boil and drop in your chicken breasts, mushrooms and snow peas. Your noodles should now be cooked.
Place the noodles in a bowl and pour over the broth. Garnish with fresh chilli, coriander and lime for a very easy and healthy midweek meal. Gobble and slurp and let the healing procss begin/