Udon noodles with chicken, spinach and shiitake mushrooms

Ingredients for 2 servings:

• 200 g udon noodles
• 250 g chicken breast fillet(s), without skin and bones
• some cornstarch
• some oil, neural
• 3 handfuls of baby spinach
• 6 shiitake mushrooms
• 2 garlic cloves, peeled, finely diced
• ½ tsp ginger, fresh, peeled, finely diced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• ½ tbsp Sriracha sauce
• 1 tsp mirin
• 200 ml chicken broth or vegetable broth
• 1 spring onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the udon noodles according to the package instructions, then drain. Clean the mushrooms, remove the stems, and slice the caps. Sort the spinach, wash, and drain. Clean, wash, and slice the spring onions. Cut the chicken breast fillets into thin strips and toss in the cornstarch. Heat oil in a pan. Brown the meat. Add the mushrooms, garlic, and spinach and sauté briefly. Mix in the seasoning sauces. Deglaze everything with the broth and bring to a boil. Add the noodles and heat through. Season to taste and serve sprinkled with the spring onion rings.