400g/14 ounces dried udon noodles
2 tablespoons sunflower oil
175g/6 ounces squid, cleaned and sliced
450g/1 pound large cooked prawns, shelled and deveined
4 spring onions, roughly chopped
225g/8 ounces bean sprouts
15 fresh shiitake mushrooms, sliced
4 teaspoons dried green seaweed, soaked in hot water and drained
4 tablespoons bonito flakes
4 tablespoons Japanese or light soy sauce
salt and freshly ground black pepper
Bring water to the boil, add the noodles and cook for 7 to 15 minutes. Rinse under cold water and drain. Heat the oil in a wok or frying pan until very hot and stir fry the squid and prawns for 2 minutes. Add the spring onions, bean sprouts, mushrooms and seaweed and stir fry for 2 minutes. Add the noodles and remaining ingredients and seasonings and stir fry for 1 minute. Divide the noodles and seafood among four plates and serve.
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