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Udon Pot

ingredients

serves 4
350 g (12 oz) dried udon noodles
1 large carrot, cut into bite-size chunks
225 g (8 oz) chicken breasts or thighs, skinned and cut into bite-size pieces
8 raw king prawns, peeled and deveined
4 - 6 Chinese cabbage leaves, cut into short strips
8 shiitake mushrooms, stems removed
50 g (2 oz) mange-touts, topped and tailed
1.5 litres (2 1/2 pints) 6 1/4 cups chicken stock or instant bonito stock
30 ml (2 tbsp) mirin soy sauce, to taste
1 bunch spring onions, finely chopped,
30 ml (2 tbsp) grated fresh root ginger, lemon wedges, and extra soy sauce, to serve

method

1. Cook the noodles until just tender, following the directions on the packet. Drain, rinse under cold water and drain again. Blanch the carrot in boiling water for 1 minute, then drain.

2. Spoon the noodles and carrot chunks into a large saucepan or flameproof casserole, and arrange the chicken breasts or thighs, prawns, Chinese cabbage leaves, mushrooms and mange-touts on top.

3. Bring the stock to the boil in a saucepan. Add the mirin and enough soy sauce to taste. Pour the stock over the noodles. Cover the pan or casserole, bring to the boil over a moderate heat, then simmer gently for 5 - 6 minutes until all the ingredients are cooked.

4. Serve with chopped spring onions, grated ginger, lemon wedges and a little soy sauce.

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