Udon noodles with chicken and double onion

My interpretation of Wagamama's ginger chicken udon noodles.

To have at home without, sadly, the soothing sound of children at play.......

You will need:

2 skinned chicken thighs sliced

1 dessertspoon of sesame oil

1 dessertspoon of soy sauce

1 teaspoon of cornflour

1 teaspoon of grated fresh ginger
1 packet of udon noodles
1/2 red onion thickly sliced
2 spring onions cut into thick batons
A handful of beansprouts
5 mangetout finely sliced lengthways
1 (or as much as you fancy) red chilli sliced
A beaten egg (half would be better if you can use the rest for scrambled egg in the morning)
A handful of roughly chopped coriander
A glug of vegetable oil for frying

Method

Mix the chicken, sesame oil, soy sauce, ginger and cornflour together and set aside.

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

Heat up a non-stick pan and add the chicken. Fry over a high heat for 3-4 minutes until cooked.

Take the chicken out and clean the pan.  Add the oil and heat. Now add the noodles chilli, onion, mangetout and beansprouts .  Without fiddling fry until the noodles catch slightly - you know - until they get a nice brown bottom.  Now toss. All in all you are looking for about 2 minutes. Put the chicken back.

Add the egg and quickly toss everything around.

Decant onto a plate and sprinkle with coriander.