Yaki-udon (Japanese Seafood Noodle Stir-fry)

Yaki-udon are thick, smooth, white Japanese noodles eaten with a special sauce, meat and vegetables. It is simple to make and a popular dish in Japan. The origin of udon in Japan is credited a Buddhist priest, who travelled to China around the beginning of the 9^th century to study Buddhism. When he returned, he also brought back the knowledge of udon soup to his farmer neighbours in Japan. So, it's not all about sushi!!!

• 400g / 14oz dried udon noodles
• 2 tablespoons sunflower oil
• 175g / 6oz squid, cleaned and sliced
• 450g / 1 lb large cooked prawns, shelled and deveined
• 4 spring onions, roughly chopped
• 225g / 8oz bean sprouts
• 15 fresh shiitake mushrooms, sliced
• 4 teaspoons dried green seaweed, soaked in hot water and drained
• 4 tablespoons bonito flakes
• 4 tablespoons Japanese or light soy sauce
• salt and freshly ground black pepper

1. Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain.
2. Heat the oil in a wok or frying pan until very hot and stir-fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir-fry for 2 minutes.
3. Add the noodles and remaining ingredients and seasonings, and stir-fry for 1 minute. Divide the noodles and seafood among four plates and serve.
4. Enjoy!

(Source: bento.com)