Recipe for Stir-fried Chicken and Mushrooms with Somen Noodles

Serves 2

100g (4oz) somen noodles

1 tbsp vegetable oil

2 chicken breasts, cut into bite-sized pieces

75g (3oz) button mushrooms, thinly-sliced

75g (3oz) shiitake mushrooms, thinly-sliced

3cm (1¼in) piece of ginger root, peeled and grated

2 garlic cloves, peeled and mashed

2 tsp soy sauce

1 tbsp sake

1 tbsp mirin (see note)

1 lime, cut into wedges

Handful of coriander leaves

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Heat the oil in a hot wok over a medium heat and stir-fry the chicken, mushrooms, ginger and garlic for 2-3 minutes. Add the soy sauce, sake, mirin and 2 tablespoons water, continue to stir fry for 2 minutes or until the chicken is cooked.

Stir in the noodles to heat through and serve with a wedge of lime and a scattering of coriander leaves.

Note: Mirin is sake which is combined with sugar so it has a sweet, tangy flavour. It is used in small quantities to give a smooth roundness to dishes.