PAN FRIED NOODLES

2 x 200g cooked noodles, udon, soba, egg or rice noodles

TOPPING

150-220g cooked chicken, preferably velvetised

OR seafood mixture of prawns, squid, scallops these can be raw.

1 medium carrot, peeled and grated

1/2 red or green pepper, sliced

6 sliced mushrooms, white, chestnut, shitake or oyster

100g beansprouts optional

Any other vegetables you like in a stir fry, such as sugar snap or mange tout peas, baby corn, sliced beans, pak choi.

SEASONING

15ml soy sauce

5ml mirin

5ml sesame oil

2.5ml brown rice vinegar optional, I like the sharpness this adds to the flavours

Chilli Oil to taste optional

Wagamama Stir Fry Sauce or other style optional

GARNISH

1 spring onion, finely sliced

A little grated fresh ginger or pickled ginger

Sesame seeds

Anything else you fancy such as coriander leafs, lime zest, chilli flakes.

Serves: 2 hungry people

Put all the topping and seasoning ingredients in a large bowl

Add the seasoning ingredients and mix together thoroughly.

Heat 10ml oil in a wok or frying pan till hot, starts to smoke

Put all the ingredients from the bowl into the wok/frying pan, and stir fry till all hot and delicious.

Add any stir fry sauce at this point

If using seafood ensure it is cooked properly.

Once all hot and cooked through divide between 2 bowls, garnish and eat.