Yaki-udon (Japanese Seafood Noodle Stir-fry)
Ingredients:
400g / 14oz dried udon noodles
2 tablespoons sunflower oil
175g / 6oz squid, cleaned and sliced
450g / 1 lb large cooked prawns, shelled and deveined
4 spring onions, roughly chopped
225g / 8oz bean sprouts
15 fresh shiitake mushrooms, sliced
4 teaspoons dried green seaweed, soaked in hot water and drained
4 tablespoons bonito flakes
4 tablespoons Japanese or light soy sauce
salt and freshly ground black pepper
Preparation
Stir-frying coaxes maximum flavour out of seafood ingredients and gives the noodles a smooth, slippery texture.
