Chicken And Udon Noodle Soup
- 1 None egg, lightly beaten
- 1 tbsp cornstarch
- 10.5 oz chicken breast, cut into strips
- 2 cloves garlic, minced
- 1 None small carrot, peeled, cut into thin matchsticks
- 1 tbsp light soy sauce
- 3.5 oz beansprouts, trimmed
- 14 oz udon noodles
- 2 oz miso paste, combined with 5 cups hot water
- 4 None spring onions, trimmed, cut thinly on a bias
- Combine egg and cornstarch. Add chicken and toss to coat. Lightly coat a wok with oil. Stir-fry garlic and chicken over high heat for 4 mins, until golden. Add carrot and cook for 1 min. Add soy sauce and beansprouts. Cook for 1 min.
- Meanwhile, add noodles to miso soup mixture and cook according to package directions. Distribute between 4 serving bowls. Top with chicken mixture. Sprinkle with spring onions to serve.
egg, cornstarch, chicken, garlic, carrot, soy sauce, beansprouts, udon noodles, miso paste, spring onions
Taken from recipes-plus.com/api/v2.0/recipes/26308 (may not work)