Udon Noodle Stir Fry with Fishcakes and Ginger
By mydsgirl
This is ridiculously filling. You can get the fish cakes in most asian stores freezer sections.

Ingredients
- 2 x 150 g packs of ready-to-wok udon noodles
- 1 leek
- shredded
- 200 g beansprouts
- 8 shiitake mushrooms
- finely sliced
- 2 pieces of fish cake
- sliced
- 12 prawns
- 2 eggs
- beaten
- oil
- 2 tbsps soy sauce
- 3 tbsps mirin
- 2 tbsps coriander
- chopped
- chilli oil
- 2 spring onions
- finely sliced
- 2 tbsps shredded red ginger
Details
servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
Rinse the noodles under cold water and tip into a large bowl. Add the leek, beansprouts, mushrooms, fish cake, prawns and eggs to the noodles and mix well.
Step 2
Preheat the wok over a high heat.
Step 3
Add the noodle mixture and stir-fry until golden.
Step 4
Add the soy sauce, mirin and coriander and toss together.
Step 5
Divide between 2 bowls and drizzle with the chilli oil.
Step 6
Sprinkle with the spring onions and red ginger and then serve and enjoy!
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