Method

Put shredded chicken into a bowl with the rice wine and ginger and toss lightly to coat. Set aside.

Bring a large saucepan of water to the boil, drop in the udon, stirring to prevent them from sticking. Bring back to the boil and cook for 3-5 minutes, until the noodles are just tender. Drain in a colander and rinse under warm water.

Divide the noodles between the serving bowls.

Pour stock, mirin and soy sauce into a saucepan.  Bring to the boil, then stir in chicken and cook for two minutes, skimming as broth cooks.

Add snow peas and cook for one minute, just to soften snow peas a little. Taste for seasoning and adjust if needed. 

Ladle broth with some chicken and sugar snaps over the udon noodles in the bowls and garnish with scallion.  

Contributor: pat ciesla

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