Ingredients

- 200g dried somen noodles

- 400g skinless chicken breast

- 1 red bell pepper

- 1 onion

- 2 teaspoons grated ginger

For the sauce

- 3 tablespoons rice vinegar

- 4 tablespoons soy sauce

- 2 teaspoons brown sugar

- 1/3 cup water

- 2 teaspoons corn starch (optional, to make it thicker)

Slice the red bell perpper in thin and long slices. Slice the onion. Grater the ginger.

Make the sauce: mix 4 tablespoons of soy sauce, 2 teaspoons brown sugar, 3 tablespoons rice vinegar

1/3 cup water.

Cook the udon noodles and washing them with cold water make some nests with them.

Cut the chicken breast in small pieces (3x3cm). In a pan warm up some olive oil. Cook the chicken for few min.

Stir the chicken frequently so the pieces will cook uniformely and quickly. Set a part.

Put some olive oil in the same pan and cook the red bell peppers or about 5 to 10 min. Until they are soft. Add the noodles.

Gently stir adding also the chicken, the gratered ginger

and the onion. Add the sauce and stir again.

If the sauce is too liquid add one or two teaspoons of potato starch (you can put it as it is in the pot or melt it before in 1/3 cup of water). Serve warm.