- 2 packets (400g) Inaniwa udon
- 200g minced chicken meat
- 20g Chinese mushrooms (toong ku)
- 20g bamboo shoots
- 20g shallots
- 20g tau pan cheong (hot Sichuan bean sauce)
- 20g soya sauce
- 10g sugar
- 20g water
- a pinch of monosodium glutamate
- Making the gravy: Chop shallots, mushrooms and bamboo shoots until fine. Stir fry till fragrant. Add tau pan cheong and minced chicken meat. Add water. When the gravy starts to bubble, add soya sauce, sugar and monosodium glutamate. Cook for five minutes. Thicken gravy with a little cornflour and set aside.
- Preparing the noodles: Soak noodles in hot water for 20 minutes before boiling. Run through cold water so that noodles do not stick. Before serving, run noodles in hot boiling water again. Drain. Divide into portions and put them in bamboo cups. Scoop gravy over noodles.
- Origin: The tradition of making this smooth and slippery noodles dates back 300 years. inaniwa udon is made of flour, salt and ´high quality´ water.
- Taste and tell: The noodles taste excellent with the gravy but you must give it a thorough stir with the chopsticks. If the noodles are not evenly tossed, you may find it a tad salty at times. Tau pan cheong, a hot sichuan sauce, can be salty if used too much.