Shrimp Udon

 This one is Trinity's favorite:

2 x 200g (7 oz) packets pre-cooked udon noodles

1 tsp sesame oil

2 tbsp vegetable oil

2 heaped cups sliced cabbage

½ tsp sugar, plus ½ tsp extra

½ tbsp soy sauce, plus 1½ tbsp extra

4 garlic cloves, finely chopped

200g (7 oz) peeled and deveined prawns

½ tsp chilli flakes

3 tbsp oyster sauce

½ cup finely sliced spring onion (scallions)

Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil. 

Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked. Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.