If you have not tried chewy udon noodles before, here's your chance. Cooked in this spicy, Japanese-style broth, they make a healthy and tasty meal.

Ingredients

Chilli Soy Stock

• 2 cups water
• ¼ cup each dry sherry and Japanese soy sauce
• ¼ cup sugar
• 5cm piece fresh ginger sliced
• 6 cloves garlic, peeled and sliced
• 2 red chillies sliced
• 2 stalks lemon grass, (white part only) sliced

Squid and Bok Choy

• 300-500 grams squid tubes
• olive oil to pan fry
• about 2 tblsp sesame seeds
• 300 grams shanghai cabbage
• 450 grams udon noodles

Method

1. In a saucepan put all the ingredients for the chilli soy stock and simmer for 10 minutes. Strain and set aside.
2. Cut the squid tube so that it lies flat. Remove the cartilage if not already done. With a sharp knife, make shallow slashes on both sides of the squid in a criss- cross pattern.
3. Heat about 3 tblsp olive oil in a deep frying pan and when hot add the squid and cook until the squid becomes just white. Sprinkle in the sesame seeds and toss to coat in the squid. Set aside.
4. Add the soy and chilli stock to the pan with the bok choy and udon noodles and when the noodles are hot and the bok choy wilted, transfer to 2 serving bowls. Add the squid on top and serve immediately.

Cooks Tips

Variation - Put 6-8 fresh shiitake mushrooms or rehydrate dried shiitake mushrooms in a little extra sherry and add to the stock when simmering.