Ingredients
- 450 g chicken breast fillets
- 1 clove garlic, crushed
- 1½ teaspoons grated fresh ginger
- ⅓ cup (80 ml) light soy sauce
- 1 tablespoon sake
- ¼ cup (60 ml) mirin
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 onion, cut into thin wedges
- 2 teaspoons sugar
- 6 spring onions, thinly sliced on the diagonal
- 400 g fresh udon noodles
- 2 teaspoons toasted black sesame seeds
- 1 tablespoon toasted sesame seeds
Method
1. Trim the chicken fillets of any fat or sinew and cut into 2 cm cubes. Combine the garlic, ginger, soy sauce, sake and mirin in a large bowl. Add the chicken cubes and toss until well coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
2. Drain the chicken and reserve the marinade. Combine the peanut and sesame oil. Heat half the oil in a wok, and when nearly smoking, stir-fry the chicken in batches until browned. Remove from the heat and keep warm. Add the remaining oil, then add the onion and stir-fry for 3–4 minutes, or until softened.
3. Meanwhile, place the reserved marinade and sugar in a small saucepan. Bring to the boil, then reduce the heat and simmer for 2 minutes, or until slightly syrupy, stirring occasionally. Remove from the heat and keep warm.
4. Return the chicken to the wok, along with the spring onion and udon noodles, tossing well to combine. Cook for 2 minutes before pouring in the reserved heated marinade. Cook for another minute.
5. Divide the noodles among four serving bowls. Sprinkle with the black and white toasted sesame seeds and serve immediately.
