Spicy udon with seafood and vegetables

This was the result of a trip to the shops where I bought prawns, squid and monkfish fillets, plus a variety of vegetables; carrots, pak choi, baby corn, green beans, peppers, shitake and oyster mushrooms, tenderstem broccoli and sugar snap peas.

The work was all in the preparation, it took hardly any time to cook.

The seafood was briefly marinated in black rice vinegar, soy sauce, a pinch of sugar and chilli bean paste and then stir-fried in groundnut oil in a hot wok.

While this was cooking, I stir-fried the vegetables in a separate wok with some Chinese curry paste, garlic, ginger, chopped green chillies and spring onions, plus some soy sauce. When these were done I added some of those pre-cooked udon noodles that you find in oriental shops and added in the seafood, mixing everything well.

It was hot and spicy and a really nice meal. You could do a similar thing with thinly sliced chicken or pork, or even leave out the meat altogether and have it as a vegetarian dish.

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