serves 2
Udon noodles a lovely fat white Japanese wheat noodles. I’m still not sure how they can be all soft and fresh looking but come in packs that don’t need refrigerating. Noodle magic?
They are brilliant to have on hand for a quick meal. Just add in some some soy sauce lemon and baby spinach for a deeply satisfying nutritious dinner.
1 chicken breast, finely sliced into ribbons
2 tablespoons soy sauce
1 packet udon noodles (7oz or 200g)
1 packet baby spinach leaves or 1 small bunch english spinach
lemon juice
2 tablespoons soy sauce
1 packet udon noodles (7oz or 200g)
1 packet baby spinach leaves or 1 small bunch english spinach
lemon juice
Bring 2 cups water to the boil in a medium saucepan. Add chicken and simmer for 1-2 minutes or until cooked. Scoop out chicken with a slotted spoon and divide between 2 bowls.
Return broth to the heat and add noodles, soy and spinach. Stir to break up the noodles and let the spinach wilt. You might need to add the spinach in batches. Don’t worry it will fit in as it wilts.
Add 1 tablespoon lemon juice, stir and taste. Keep adding lemon until it tastes fresh and zesty. Pour soup over the chicken and serve hot.
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