Udon With Chicken and Spring onions

Ingredients for Udon With Chicken and Spring onions

• 450g chicken tenders (not coated or cooked)

• 450g fresh or frozen broccoli florets

• 450g dried udon

• 120ml oyster sauce (preferably Lee Kum Kee)

• 2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)

• 1 tablespoon toasted sesame oil

• 2 teaspoons Chinese chilli garlic paste (preferably Lan Chi), or to taste

• 80g chopped spring onions (from 1 bunch)

• 2 teaspoons roasted sesame seeds (optional)

Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 240ml cooking water, then drain noodles in colander and rinse under hot water.

While noodles cook, tear chicken into chunks.

Add oyster and hoisin sauces, sesame oil, chilli garlic paste, half of spring onions, and 80ml cooking water to chicken and stir to combine.

Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining spring onions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

If you have to substitute a chilli paste without garlic for the chilli garlic paste, start with 1/2 teaspoons and add to taste.

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