Notes
Ingredients
2 chicken breasts, diced
1 carrot, diced
80g green beans, halved
1 tbsp. curry powder
1 tsp. garam masala
2 cloves garlic, crushed
1 tbsp. ginger, grated
1/2 tbsp. flour
2 tbsp. mirin
1 tbsp. soy sauce
1 tsp. sugar
2 portions straight-to-wok udon noodles
1 spring onion, finely sliced
Method
Heat a drizzle of oil, in a wide-based pan over a medium-high heat and add the chicken along with a pinch of salt. Cook for 8-10 minutes until golden and cooked through. Remove from the pan and set aside.
Turn the heat down to medium and add the carrot and green beans along with the curry powder and garam masala. Cook for 3 minutes, or until starting to soften. Add a little oil if the pan is looking a little dry.
Add the garlic and ginger and cook for 30 seconds, until fragrant, then add the flour and cook for 30 seconds more, stirring to coat the vegetables.
Add 200ml boiling water, the mirin, soy sauce and sugar and cook for 2-3 minutes until thickened.
Add the udon noodles and cooked chicken to the pan and cook for a few minutes, stirring, until the noodles and chicken are coated in the sauce, and everything is cooked through.
Serve garnished with the spring onion.