Udon noodle stir fry

Bring a pot of water to the boil for the noodles.

Peel the stringy bit from about 50 g of snow peas, chop one small carrot into thin matchsticks and half a red bell pepper into bite-size pieces.

Pat about 75 g of extra firm tofu dry and tear it into small pieces; chop one to two sticks of green onion keeping whites and greens separate, and thinly slice two pieces of garlic.

Remove the stalks from the rehydrated shiitake and slice them.

Boil the udon for half the packet time, here three minutes, stirring gently so they do not stick, then drain and set aside.

Stir together one tablespoon soy sauce, one teaspoon dark soy sauce, one teaspoon rice vinegar, a splash of toasted sesame oil and two tablespoons ketchup.

Heat a non-stick pan over medium with two tablespoons of chili oil, add the tofu and sauté three to four minutes.

Add the shiitake, snow peas, red bell pepper and about 60 g of baby corn and sauté another three to four minutes.

Add the carrots, sliced garlic and the white parts of the green onion and sauté another couple of minutes.

Add about 60 g of bean sprouts and sauté about a minute.

Add the noodles and the sauce and sauté a couple more minutes.

Plate generously and sprinkle over the green parts of the green onion and some white sesame seeds.