• Boil water for the noodles. Remove the udon noodles from the package and place them in a bowl with a splash of rice vinegar. Cover with boiling water and set aside for 5 minutes. Then drain by using a colander.
• Heat a wok or frying pan over high heat while the noodles are soaking. Add a splash of vegetable oil and fry the plant based chicken until browned and crispy. Place a lid on the pan while frying to avoid splatter.
• Peel and grate the garlic. Clean and grate the ginger. Add the grated garlic and ginger to the wok and fry together with the plant based chicken.
• Add the mushroom sauce, yuzu ponzu, crispy chilli oil and rice vinegar. Stir to combine.
• Rinse the snow peas and add them to the wok. Stir well.
• Add the drained udon noodles and lotus root. Toss until everything is evenly coated.

PLATING

• Add the noodles into a deep bowl. Top with crispy chili oil and sesame seeds.