Mee Goreng Yaki Udon with Bonito and Mayo

Method

1. Stir the sambal, kecap manis, Worcestershire sauce and soy sauce together in a small bowl. Cut the chicken into 2 cm pieces, slice the onion, cut the carrot into thin matchsticks, the cabbage into bite-size pieces and the scallions into rings. Pour boiling water over frozen udon, leave 1 minute, loosen the noodles and drain.

   Add in this stepChili paste (sambal) 1½ tbspKecap manis (sweet soy sauce) 2 tbspWorcestershire sauce 2 tspSoy sauce 1½ tsp

2. Heat part of the oil in a 24 cm frying pan on medium heat, crack in the eggs and fry for 3 min, until the edges are brown and lacy but the yolks are still soft. Slide them onto a plate.

   Add in this stepVegetable oil ¾ tbspEggs 2

   medium heat

3. Heat the rest of the oil in a 28 cm wok or large pan on medium-high heat and stir-fry the chicken for 5 min. It is done when golden outside, with no pink inside when cut and clear juices.

   Add in this stepVegetable oil 1¾ tbspBoneless chicken thigh 200 g

   medium-high heat

4. Add the onion, carrot and cabbage and stir-fry on high heat for 2 min, until the cabbage edges turn slightly translucent.

   Add in this stepOnion ½Carrot 60 gCabbage 140 g

   high heat

5. Add the udon and the sauce and toss on high heat for 2 min 30 sec. Lift the noodles with tongs rather than stirring hard so they don't break; turn off the heat when the sauce coats them glossily and smells lightly caramelised on the pan.

   Add in this stepUdon noodles (frozen or fresh) 400 g

   high heat

6. Pile into bowls, top with a fried egg, zigzag over the mayo and finish with bonito flakes and scallions. Add a lime wedge to squeeze just before eating. Serve right away, while the bonito still dances in the heat.

   Add in this stepMayonnaise 2 tbspBonito flakes (katsuobushi) 4 gScallions 2Lime ½