yaki udon

Ingredients
400g / 14oz frozen 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 (i used broccoli/carrots instead)
15 fresh shiitake mushrooms, sliced
4 tablespoons bonito flakes
4 tablespoons Japanese or light soy sauce
salt and freshly ground black pepper

Instructions

Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain.
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, and mushrooms and stir-fry for 2 minutes.
Add the noodles and remaining ingredients and seasonings, and stir-fry for 1 minute. Divide the noodles and seafood among four plates and serve.