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Udon Noodle Stir Fry with Fishcakes and Ginger

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This is ridiculously filling. You can get the fish cakes in most asian stores freezer sections.

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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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