Of course, you could serve the noodles just like that. But, our yaki udon recipe, like most, adds a mix of vegetables to the stir-fried noodles to make a really delicious meal.

In a wok, heat oil. Add garlic and sauté. Add all the vegetables and stir fry on a high flame. Add oyster sauce and Vietnamese dip and mix well. Add cooked udon noodles and stir fry on a high flame, ...

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander.

Udon is a bright white, round, fat and chewy noodle made from wheat flour, water and salt, and is typically served in both Korean and Japanese dishes, often with mirin, soy and a light broth.

Sold in two forms, fresh and dried noodles, both have pros and cons. Fresh udon are plump and chewy. They’re more durable for stir-frying, making them the better choice for Yaki Udon.

Add the broccoli, spring onions and sugar snaps or mangetout and stir-fry for 2-3 minutes until the veg starts to brown. Drain the noodles and toss with the vinegar and mirin.