Yasai Yaki Udon

• 200–300g (7–101/2oz) fresh udon noodles
• 1 teaspoon sesame oil
• 2 garlic cloves, finely sliced
• 2 spring onions, cut into3–4cm (11/4–11/2 inch) chunks
• 1 carrot, cut into matchsticks
• 1/2 red pepper, finely sliced
• 100g (31/2oz) pak choi,roughly chopped(swapsies: cavolo nero)
• 6–8 shiitake mushrooms,roughly torn
• Vegetable oil 1 tablespoon
• Shredded pink pickled ginger, to garnish

The Sauce

• 1 tablespoon light soy sauce
• 1/2 tablespoon oyster sauce(swapsies: vegetarian stir-fry sauce)
• 1 tablespoon mirin or rice wine
• 2 tablespoons dark soy sauce
• 1 teaspoon palm sugar(swapsies: soft brown sugar)

• Soak the noodles in hot water for 1 minute until tender, then drain and refresh in cold water. Place in a bowl and mix the sesame oil into the noodles to avoid sticking. Mix the sauce ingredients together in a bowl until the sugar fully dissolves.

• Build Your Wok Clock: Start at 12 o’clock with the garlic and spring onions, followed by the carrot, red pepper, pak choi, mushrooms, noodles and lastly the sauce.

• Heat 1 tablespoon of vegetable oil in your wok to a high heat. Once smoking hot, add the garlic and spring onions, followed by the carrot, red pepper, pack choi and mushrooms, stir-frying for 30 seconds between each addition. Add the noodles to the wok and stir-fry for a further minute.

• Make sure the wok is smoking hot once again, then pour the sauce in and bring to a vigorous boil. Give your wok a vigorous shake while stirring with your ladle or spatula (like a ‘tummy and head’ movement, see page 19 of School of Wok cookbook) to distribute the sauce evenly throughout the noodles. Continue to stir-fry for 1–2 minutes until the sauce evenly coats all the ingredients. Serve immediately, garnished with the pickled ginger.