Soy-sesame ginger noodles with pak choi

• 600 g fresh udon noodlesor thick rice noodles; prepared per package instructions
• 3 pak choiquartered lengthwise
• 200 g shiitake mushroomsstems removed, caps sliced
• 200 g frozen edamameshelled, thawed
• 4 garlic clovesminced
• 20 g fresh gingerpeeled and finely grated
• 3 tbs soy saucestore-bought
• 2 tbs toasted sesame oil
• 1 tbs rice vinegar
• 2 tbs hoisin saucestore-bought
• 1 tsp cornstarch
• 2 tbs avocado oil
• 2 tbs sesame seeds
• 4 scallionsthinly sliced
• ½ tsp red chili flakes
• 1 tsp kosher salt

1. 1

   Cook the udon noodles according to the package instructions, then drain and rinse under cold water until no longer steaming. Drizzle with a tiny splash of sesame oil and toss to prevent sticking. Set aside.

   Tip: Rinsing stops the cooking and keeps noodles chewy rather than gluey. Don't skip this — sticky noodles will clump in the wok.

2. 2

   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, 1 tbs of the sesame oil, and the cornstarch until smooth and lump-free. Set the sauce aside.

   Tip: The cornstarch gives the sauce a glossy, clingy consistency that coats every noodle strand beautifully.

3. 3

   Heat the avocado oil in a large wok over high heat until the oil shimmers and you see the first wisps of smoke, about 1-2 minutes. Add the shiitake mushrooms in a single layer and leave them undisturbed for 90 seconds until the undersides are deeply golden. Toss and cook for another minute until they're caramelized all over.

   Tip: Don't crowd the mushrooms or they'll steam instead of sear. High heat is key here — if your wok doesn't smoke, your noodles will be soggy.

4. 4

   Push the mushrooms to the side of the wok. Add the garlic and ginger to the center and cook, stirring constantly, for 30-45 seconds until fragrant and just starting to turn golden at the edges.

   Tip: Watch this closely — garlic burns fast over high heat and will turn bitter.

5. 5

   Add the pak choi quarters and the edamame to the wok. Toss everything together and stir-fry for 2 minutes until the pak choi leaves are wilted and bright green but the stems still have a little bite.

6. 6

   Add the cooked udon noodles and pour the sauce over everything. Using tongs, toss vigorously for 1-2 minutes until every strand is coated in the glossy sauce, the noodles are heated through, and you hear a steady sizzle throughout.

   Tip: Use tongs to really dig in and lift from the bottom — you want the sauce to touch every noodle, not pool at the bottom of the wok.

7. 7

   Remove the wok from heat. Drizzle over the remaining 1 tbs sesame oil and season with the red chili flakes and kosher salt. Taste and adjust seasoning if needed. Divide between four bowls and top with scallions and sesame seeds.

   Tip: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-high heat with a small splash of water to loosen the noodles.

• wok (30cm (12-inch) or larger)
• cutting board
• chef's knife
• mixing bowl
• tongs

Per serving

Nutritional values are estimates only.