For the chicken marinade

14 oz. boneless chicken thighs, cut into chunks

2 tbsp. soy sauce

1 oz. ginger, grated

3 garlic cloves minced

For the stir fry

14 oz. (dry) udon noodles, cooked according to instructions

2 tbsp. toasted sesame oil

6 oz. shelled prawns

1 red bell pepper, finely sliced

1 green bell pepper, finely sliced

1 tsp. chilli flakes, or to taste

3 oz. bean sprouts

1 oz. dried shiitake mushrooms, rehydrated

1 tbsp. soy sauce

2 eggs, lightly beaten

Salt and pepper to taste

To garnish

Sesame seeds

Crispy fried onions

Pickled ginger

Spring onions, finely sliced

1. In a large bowl, mix the chicken with the soy sauce, ginger and garlic, cover and set aside for a minimum of 30 minutes.
2. In the meantime boil the udon noodles according to the instructions. It can take up to 10 minutes but cook until al dente as it will be cooked further with the stir fry. Drain well and then immediately rinse with cold water in a colander. Drizzle a little oil over the noodles and gently mix to avoid it sticking. Cover and set aside.
3. Next, place a large pan or wok over a medium-high heat. Add 1 tbsp. sesame oil. Once heated, cook the chicken until just cooked. Remove from the pan/wok into a bowl and set aside.
4. Placing the same pan/wok over the heat, add the 2nd tablespoon of oil then cook the prawns until just cooked. Remove from the pan/wok into a bowl with the chicken, cover and set aside.
5. Place the pan/wok back on the heat. Add the bell peppers and chilli and stir fry for about 2 minutes. Next stir in the bean sprouts, mushrooms and soy sauce with the cooked chicken and prawns (and any of their juices). Continue to stir fry for about 1-2 minutes more until the vegetables just start to soften.
6. Add the noodles and eggs. Immediately mix well until everything is thoroughly combined. Cook for another 2 minutes until you're sure the egg has been cooked through.
7. Add salt and pepper to taste and serve hot with the garnishes. Enjoy!