Preparation

• Cook udon noodles as directed on package. Drain well.

• Meanwhile, heat oil in large saucepan on medium high heat. Add garlic and ginger and cook for 1 minute or until fragrant. Add chicken and cook 3 to 5 minutes or until chicken is no longer pink.

• Add stock, carrots, soy sauce and salt. Bring to boil. Reduce heat and simmer for 5 minutes or until carrots are tender crisp. Stir in snow peas and mushrooms and cook for 2 minutes or until snow peas are tender crisp.

• Divide noodles into 6 soup bowls. Ladle soup into each bowl and garnish with green onions.