Place the shredded chicken into a bowl with the rice wine and ginger, toss lightly to coat.
Bring a large saucepan of water to the boil, drop in the udon and stir to prevent them sticking.
Bring rack to the boil and cook for 3-5 mins, until just tender.
Drain in a colander and rinse under warm water, still in the colander.
Divide the noodles between the serving bowls.
Pour the stock (or dashi), the mirin and the soy sauce into a saucepan and bring to the boil.
Add the chicken and cook for just 2 mins, skimming any impurities from the surface.
Add the sugar snaps and continue to cook for 1 more minute or until the chicken and sugar snaps are just cooked.
Taste for seasoning, soy sauce.
Ladel the broth with some chicken and sugar snaps over the udon in the bowls and sprinkle with some sliced spring onions to serve.
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