This recipe combines thick udon noodles with a medley of colourful vegetables and your choice of protein, all stir-fried to savoury perfection.
Serves 4 
20mins 8 tbsp mirin
4 tbsp dark soy sauce
2 tbsp Worcestershire sauce
2 tbsp soft brown sugar
2 tbsp sesame oil
4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns
2 banana shallots, sliced into thin rounds
150g shiitake mushrooms, sliced
70g bean sprouts
600g straight to wok udon noodles
To garnish:
2 tbsp pickled ginger, thinly sliced
3 spring onions, thinly sliced
Black and white sesame seeds
8 tbsp mirin
4 tbsp dark soy sauce
2 tbsp Worcestershire sauce
2 tbsp soft brown sugar
2 tbsp sesame oil
4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns
2 banana shallots, sliced into thin rounds
150g shiitake mushrooms, sliced
70g bean sprouts
600g straight to wok udon noodles
To garnish:
2 tbsp pickled ginger, thinly sliced
3 spring onions, thinly sliced
Black and white sesame seeds
8 tbsp mirin
4 tbsp dark soy sauce
2 tbsp Worcestershire sauce
2 tbsp soft brown sugar
2 tbsp sesame oil
4 boneless, skinless chicken thighs, cut into strips or 250g raw peeled king prawns
2 banana shallots, sliced into thin rounds
5oz shiitake mushrooms, sliced
2.5oz bean sprouts
20oz straight to wok udon noodles
To garnish:
2 tbsp pickled ginger, thinly sliced
3 spring onions, thinly sliced
Black and white sesame seeds
