For the udon noodles, mix the flour with the salt and cold mineral water until you have a firm dough. It is best to use a kneading machine for 5 minutes or until the strength of the pasta is reached. They have to be firm, otherwise they will fall apart afterwards in the hot water. Put the dough in a cool place for 30 minutes.
In the meantime, bon the chicken drumsticks and leave the skin on. From the Chinese cabbage cut off the soft part of the cabbage at the top and the hard stalk at the bottom. Cut the middle part into bite-sized pieces. Wash the bean sprouts, remove dry leaves and roots from the spring onions, wash and cut into thin, diagonal slices. Peel the carrots and cut into thin strips, preferably with an asparagus peeler. Again, it should be cut into bite-sized pieces. Roll out the udon noodle dough and cut into strips of approx. 5 mm thick ribbon noodles in a pasta machine. If you don`t have a pasta machine, you have to fold the dough three to four times (dust it with flour so that it doesn`t stick) and then cut it into 5 mm strips with the largest knife. Put them in a saucepan with hot, boiling water and let them simmer for 6-8 minutes.
In a saucepan, heat the soy sauce, mirin, water, dashi no moto, sugar and half of the oil. Add the carrot and Chinese cabbage and simmer for about 5 minutes. Heat the other half of the oil in a pan and fry the chicken drumsticks skin side down for about 5 minutes (or until the skin is brown), then turn and fry them through.
Pour off the pasta water as usual and pour the udon noodles into deep plates and place the bean sprouts and spring onion rings on top, pour the hot soup on the noodles and top with the roasted chicken leg from the pan on a piece of kitchen paper (to soak up the excess fat) and then cut into bite-sized pieces with a sharp butcher knife.
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