Yakiudon

With this recipe, it asks for ginger. Lately I feel like I've eaten lots of ginger so I left it out. Also, it calls for 2 tablespoons of rice wine vinegar. I think next time I make this, I'll use 1 tablespoon because it ended up getting really strong and seemed to be all I could taste.

- 5 mushrooms, chopped

- 1 clove garlic

- 2 teaspoons grated ginger                            

- 1/2 cup soy sauce

- 2 tablespoons rice wine vinegar

- 2 tablespoons sugar

- 1 tablespoon lemon juice

- 500g udon noodles

- 1 clove garlic (extra)

- 1 small red capsicum, sliced

- 2 cups shredded cabbage

- 4 spring onions, sliced

- 1 tablespoon sesame oil

1. Place the noodles in a bowl of boiling water and leave for 2 minutes. Drain. Combine the garlic, ginger, soy sauce, vinegar, sugar and lemon juice in a bowl. 

2. Heat oil in a large frypan and cook chicken. Remove and keep warm. Add the extra garlic, mushrooms, capsicum and cabbage and fry for 2-3 minutes, or until soft. 

3. Add the noodles and stir fry for another minute. Return the chicken, and add the spring onion sesame oil and sauce mixture. Season.