If you've ever used one of those Stir Fry kits you get form the supermarket - a big bag of cabbage and beansprouts, egg noodles and a sachet of gloopy sauce for about four quid - you'll know that they kind of suck - the vegetables are all filler no killer, the sauce is cloying, and the noodles end up leaving their impression on the base of your wok, and reducing to mush in the meal.
I went to Fuji Hero last week and noted that they overcome this problem dousing the dish in curry oil, which tasted brilliant but went against everything Noodle-night stands for. Rather than lubing my udon with oil, I made a little bit of stock using Miso paste, mirin and soy to stop them sticking to the wok - as a bonus, it helped cook them through properly, something else which is difficult when cooking such thick noodles quickly on a high heat.
I used mange tout and baby corn this time because they were in the reduced aisle at the supermarket, but feel free to experiment with the vegetables - just be really careful not to overcook them, a couple of minutes is plenty. The same goes for the beansprouts, you want them to provide nice bit of crunch and texture rather than going limp and sagging all over the place, so put them in when everything else is cooked, take it off the hob and let the residual heat bring it all home.
Any ingredients that don't look familiar will be available in the world food section of any decent-sized supermarket, (including vacuum-sealed Udon which are much cheaper than name-brand versions or the bags from the vegetable section) or any nearby Chinese supermarkets which you should familiarise yourself with as soon as possible because they are a goldmine.
Serves 2. Preparation 10 Minutes, Cooking 10 Minutes