Directions

To make

1. Cut chicken thighs into 2cm dice. Marinate with white pepper, salt, cooking oil and corn flour for 10 minutes.
2. Heat a frying pan with 1 tbsp of oil and sauté smashed garlic until slightly golden.
3. Arrange the chicken pieces in a single layer in the pan and cook until they are slightly brown before flipping over to cook the other side. Set aside.
4. While chicken is cooking, heat up chicken stock, dashi powder and ginger in a medium heavy bottom pot until it comes to a gentle boil. Simmer for 10 minutes on medium low heat.
5. Cook Hakubaku Organic Udon Noodles in a separate saucepan according to package instructions.
6. Divide noodles into two bowls. Ladle the broth over the noodles. Top the noodles with chicken and garnish with chopped spring onions and toasted sesame seeds.