Chicken Yaki Udon

Brother and sistas! Food Busker back up in your area. Today im giving you a little bit of Japanese street food to fill your gob with - and despite the name, its bloomin delicious. It should be called yummy udon!!\r
Boom.\r
\r
Subscribe to my channel: \r
\r
Follow me on\r
Twitter \r
Instagram \r
Facebook \r
\r
For business enquiries: ftbusiness@freshone.tv\r
\r
FULL RECIPE\r
Ingredients\r
¼ a Chinese cabbage\r
1 carrot\r
Handful of shitake mushrooms\r
Handful of enoki mushrooms\r
Handful of beansprouts\r
½ a Spanish onion\r
200g chicken legs, meat removed from the bone and diced\r
1 packet udon noodles, cooked in boiling water for 10 minutes, then refreshed in cold water\r
2 tbsps sesame oil\r
50ml sake\r
2 tsps sweet soy sauce, or to taste\r
Twist of coriander\r
\r
To garnish\r
Sesame seeds\r
Pickled red ginger\r
Shaved bonito flakes\r
\r
Method\r
Firstly, prepare the vegetables. Remove the core from the cabbage and discard, and finely slice the remainder. Chop the carrot into matchsticks and finely slice the shitake mushrooms and onion.\r
\r
Heat a frying pan over a medium heat with the sesame oil. Add the chicken and onion and cook for 1½-2 minutes, until the chicken has begun to brown. Add the remaining vegetables and stir well. Cook for 30 seconds to 1 minute. \r
\r
Pour over the sake, and continue cooking to reduce. Add the sweet soy sauce, a large handful of udon noodles, and stir well. Season with salt and freshly cracked black pepper. Finely slice the coriander and sprinkle over, give one final stir, and remove from the heat. \r
\r
Garnish with sesame seeds, pickled red ginger, and shaved bonito flakes.