I’m rather keen on a noddle stir fry because they are so quick to cook and yet the vegetables and fresh ingredients make them feel so clean and healthy.

 

This week I cooked a surf and turf version using Udon noodles which are my favourite, here it is.

Ingredients:

400g of rump steak cut into 5mm width strips

200g raw tiger prawns

300g cooked and drained Udon noodles

2 tbsp of toasted seasame oil

2 tbsp of toasted seasame seeds

2 tbsp of cornflour

6cm pieces of grated fresh ginger

3 cloves of pressed garlic

4 tbsp of soy sauce

4 tbsp water

1 red chilli deseaded and finely chopped

4 spring onions cut into 3 cm strips

4 big handfuls of spinach

Juice of one lemon

1 tbsp of runny honey

Method:

Prepare the meat by cutting into strips and putting in a freezer bag with the cornflour. Tie a knot in the top and shake it until all the meat is covered then set aside. Put the prawns in a separate freezer bag and add the garlic, half the ginger, half the chilli, the honey, 1tbsp of soy sauce and the lemon juice. Tie a knot in the top of this bag and shake as before so that the prawns and marinade ingredients mix. The lemon juice will start to cook the prawns and turn them pink but set aside for a flash fry later on.

Heat the oil in a warm wok for about 30 seconds then add the meat and fry on a high heat for a couple of minutes until brown. Add your cooked noodles with the rest of the soy sauce, ginger and chilli and stir fry for a minute. Next add the spring onions, spinach and water and stir fry for a minute or two. Serve into bowls and sprinkle with the toasted seasame seeds.