Stir-fried udon with shrimp, pak choi and ginger

Ingredients

For 1 serving

• Udon noodles80 g
• Shrimp130 g
• Bok choy120 g
• Ginger8 g
• Garlic1 clove
• Oyster sauce1 tablespoon
• Sake1 tablespoon
• Peanut oil2 teaspoons
• Chili pepperto taste

Contains: gluten, nuts, shellfish,

Method

1. Bring a large pan of water to the boil for the udon. Meanwhile peel the prawns, score them along the back and remove the dark vein.
2. Peel and finely chop the garlic and ginger; quarter the pak choi lengthways and rinse well at the base.
3. Cook the udon for the time on the packet, until soft, and drain.
4. Heat the groundnut oil in a wok over high heat and stir-fry the garlic and ginger for 30 seconds, until fragrant; add the prawns and cook for 2 minutes, until pink.
5. Add the pak choi, pour in the sake and stir-fry for 1–2 minutes, until the alcohol cooks off and the leaves wilt.
6. Add the udon and oyster sauce and stir-fry for 2 minutes, until everything is hot and glossy; finish with chilli to taste.