Spicy udon noodles

Ingredients (serves 8)

• 3 x 270g pkts Hakubaku udon noodles
• 2 tbs vegetable oil
• 1 bunch green shallots, thinly sliced
• 1/2 tsp Sichuan seasoning
• 2 x 200g pkts Japanese tofu, sliced
• 80ml (1/3 cup) tamari (wheat-free soy sauce)
• 2 tbs sesame oil
• 150g snow peas, ends trimmed
• 150g sugar snap peas, topped

• Method

  
  
  1. Cook noodles in a saucepan of boiling water for 8 minutes or until tender. Refresh under cold running water. Drain.
  2. Heat the vegetable oil in a wok over medium-high heat. Add shallot and stir-fry for 1 minute. Add noodles, seasoning and tofu and stir-fry for 8 minutes. Add tamari, sesame oil and peas and stir-fry for 2-3 minutes or until heated through. Serve.