Udon with Ginger, Soy & Chicken

Serves 4.
Cooking Time: 20 mins.

Ingredients:

500g minced chicken thigh 2 tsp finely chopped pickled ginger 3 tblsp soy sauce, or to taste (Kikkoman brand) 3 tblsp Mirin (Japanese sweet cooking wine) 1/4 tsp white pepper 1 small chopped red onion 1 packet Hakubaku Udon Noodles

Method:

1.	Combine all ingredients except onion, and chill overnight.
2.	Heat oil in a large fry pan. Add onion and cook for 2 minutes. Add chicken mixture and stir until chicken is cooked through. Add soy sauce to taste.
3.	Cook Udon noodles as directed for 10-11 minutes. Place cooked noodles into large individual serving bowls, top with cooked chicken mince mixture. Garnish with finely chopped spring onions and diced cucumber to serve.

Udon Noodles with Soy Chicken & Broccolini

Ingredients:

270g Hakubaku Udon Noodles

2 skinless chicken breasts (each cut into 3 pieces)

500ml water

60ml soy sauce

1 bunch broccolini (cut into 5cm lengths)

Method:

Place chicken, water and soy in a medium sized saucepan and bring to a boil. Reduce heat and simmer for 12 mins or until chicken is cooked through. Remove chicken, set aside cooking liquid and slice or shred chicken into bite size pieces. Steam or cook broccolini in a saucepan of boiling water for 2 mins until just tender. Drain. Meanwhile, cook Udon Noodles as per packet instructions. Divide noodles between serving bowls and top with broccolini and chicken. Heat reserved cooking liquid and pour over noodles to serve.

SERVES 3-4

Beef with Sun-Dried Tomato Sauce

Ingredients

100g sun-dried tomatoes in oil, undrained

2 tbs balsamic vinegar

750g whole piece beef eye fillet (or similar)

60g butter, softened

1 clove garlic, crushed

½ tsp sambal oelek, or chilli paste

375g Hakubaku Noodles

2 tbs fresh basil leaves, shredded

Olive oil

Method

Drain tomatoes over a small measuring jug; reserve the oil. Add enough olive oil to the jug, if necessary, to make ¼ cup. Finely chop the tomatoes. Combine oil and vinegar in a jar; shake vinaigrette well.

Coat the beef with two tbs of the vinaigrette in a large bowl. Pan-fry, grill or barbeque the beef until browned all over and cook as desired. Remove beef, cover; stand for 10 minutes. Slice the beef thinly; cover to keep warm.

Combine butter, garlic, sambal oelek (or chilli paste) and half of the tomatoes in a small bowl.

Cook noodles as per the packet instructions, making sure that the noodles are well rinsed. Reheat the noodles by placing in hot water briefly before serving. Drain noodles and gently toss the basil and butter mixture in a large bowl until butter is melted.

Top the noodle mixture with the beef. Sprinkle with remaining tomatoes and drizzle with the remaining vinaigrette.

Serves 4 to 6. Best made just before serving.