Ingredients

• 400-500 grams shrimps, frozen is fine
• 4-6 crabsticks
• 1 large red chilli, deseeded if wished
• 2-3 bok choy
• 270 grams udon noodles
• 1 tsp minced garlic
• 1 tsp minced or shredded ginger
• ½ - 1 red pepper, finely sliced
• 3 eggs, beaten
• 2 shallots, peeled
• 2-3 tblsp sesame seeds

Method

1. Defrost and drain the shrimps well. Cut the crabsticks into 3cm long pieces. Slice the chilli into shreds. Separate the leaves from the bok choy and cut the larger leaves in half.
2. Cook the udon noodles in plenty of boiling salted water for 8 minutes and then drain well. Toss with a dash of oil and set aside, covered to keep warm.
3. Heat a good dash of oil in a large frying pan and quickly cook the garlic, ginger, chilli and sliced red pepper until fragrant. Increase the heat to very hot and quickly add in the shrimps and crabsticks and cook, tossing until the seafood is hot. Set aside.
4. Add the hot noodles to the pan and pour in the beaten eggs and stir quickly so that they begin to cook like a scrambled egg and adhere to the noodles. Once the egg is cooked and the noodles hot, stir in the prawn and bok choy mixture. Season well and serve immediately with the garnish on top and soy sauce on the side for extra flavour.

Garnish

1. Very finely slice the shallots and cook in 2-3 tblsp of hot oil until crispy but not burnt. Add the sesame seeds and cook only until they begin to become toasty coloured. If you do not have shallots on hand, use about ½ a medium-sized onion, finely sliced.

Cooks Tips

The udon noodles are cooked a little less in this recipe so that when they are stirfried they do not turn to mush with the extra cooking time in the pan.