Another in my “write it down so you don’t forget what you did” series of impromptu recipe creations. This is the sort of thing that happens when I haven’t even begun to think about dinner till after 7pm and the thought of pizza delivery makes me feel slightly ill.

3 serves of udon noodles (I used Hakubaku Organic Udon which come dried in a 270g/3 serve pack)
1 tblspn olive oil
2 heaped teaspoons of diced garlic from a jar
4 shallots sliced
1/4 red capsicum diced
2L of water and 3 Massel chicken style veggie stock cubes
420g can of corn kernels drained
190g tin of whole champignons drained (or fresh mushrooms if you have them)
1 cup of diced BBQ chicken leftovers
a few shakes of dried chili flakes
a slosh of soy sauce
a drizzle of sesame oil

Cook udon until just short of done, drain and set aside
In a large pot cook garlic, shallots and capsicum in the olive oil for a few minutes
Add water, stock cubes, corn, mushrooms and chicken and bring to a simmer
Add udon, chili, soy sauce and sesame oil, simmer till the udon is cooked.

The kids all had seconds.