Yasai Yaki Udon with Prawns

Pop the radish in a small bowl and add the rice vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.

Heat a large frying pan over medium heat (no oil!). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan to a bowl and set aside for later.

Pop your frying pan back on medium high heat and add a drizzle of oil. Once hot, add the red onion and fry until softened, 3-4 mins. Add the mushrooms and peppers, season with salt and pepper and stir fry until softened too, 5-7 mins. Once the veg are soft, add the prawns to the pan and stir fry until starting to go pink, 2-3 mins.

Add the udon noodles to the pan, break them apart gently with your hands first, and stir fry, 1-2 mins. Stir in the ginger, soy and ketjap manis along with a splash of water. Stir through to combine and cook until everything is piping hot and the prawns are cooked through, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Divide equally into bowls and top with the pickled radish, spring onion and toasted sesame seeds. Enjoy!