Credit for my stir-fry knowledge goes to my Mum.
sesame oil, for frying
1 fresh chilli, chopped (you may wish to de-seed it)
2 cloves garlic, chopped
1 inch of fresh ginger, peeled and chopped
whatever veg you have to hand- I used an onion, a red pepper, a courgette, a few cherry tomatoes, a head of broccoli, and some broad beans left from the previous night’s dinner.
2 packets of udon noodles (you could of course use other noodles, or cook some rice separately)
- Heat the oil in a wok and add the onion and pepper. Every minute or so add the other veg in the order of toughest/takes longest to cook. This should take about 5-10 minutes depending on the quantity of the veg you’re using, and you’ll need to stir frequently to help it cook evenly.
- Once the veg is about cooked, add the chilli, ginger, and garlic and stir.
- Finally, add the udon and prawns (I added my leftover broad beans at this point too, as they had been cooked the previous night and only needed re-heating).
- Add a generous splash of soy sauce- the wok should sizzle- and stir well before serving and eating immediately.
This recipe tastes even better made with vegetables from Community Harvest Whetstone