Umami-Loaded Chicken Udon

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Fry the chicken with the mushrooms for 6 - 7 minutes per side, or until done.
• Deglaze with the Vietnamese-style sauce and cook for 1 more minute.

• Meanwhile, boil the pak choi for 3 - 4 minutes.
• Remove from the pot with a slotted spoon and set aside.
• In the same pot, boil the carrot for 3 minutes.
• Add the noodles and cook for 1 more minute, then drain and set aside.

• Heat a drizzle of sunflower oil in a large pot or saucepan over medium high heat.
• Fry the garlic for 30 seconds, then deglaze with the white wine vinegar.
• Add the cream, the stock, the gochujang* and the miso* paste, then mix well to combine.

*Take care, these ingredients are spicy and salty! Use as preferred.

• Cover with the lid and allow to simmer for 3 minutes.
• Add the black garlic marinade and simmer for 1 more minute.
• Meanwhile, finely chop the coriander (see Tip).

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.