| Ingredients | Direction |
|---|---|
| 2 x 5-1/2 oz packs ready-to-wok udon noodles 1 leek, shredded 1-1/3 cups bean sprouts 8 shiitake, mushrooms, finely sliced 2 pieces Japanese fish cake, sliced 12 raw shrimp, shelled and deveined 2 eggs, beaten oil, for stir-frying 2 tbsp shoyu (Japanese soy sauce) 3 tbsp mirin 2 tbsp chopped fresh cilantro leaves chili oil sesame oil 2 scallions, finely sliced 2 tbsp shredded beni-shoga (red ginger), to serve |
1. Rinse the noodles under cold running water to remove any oil and tip into a bowl. 2. Add the leek, bean sprouts, mushrooms, fish cake, shrimp, and eggs to the noodles and mix well to combine. 3. Preheat a wok over high heat. Add a little oil and heat until very hot. Add the noodle mixture and stir-fry until golden, and the shrimp have turned pink and are cooked through. 4. Add the soy sauce, mirin, and cilantro and toss together. Divide the noodles between 2 bowls, drizzle with the chili and sesame oils, and sprinkle over the scallions and beni-shoga. Serve immediately. |