Super Secret Online Cooking Society !

- 1 large garlic clove, finely chopped
- 1 large red chilli, trimmed and finely chopped
- salt
- 25 g (1 oz) sugar
- 100 ml (3.5 fl oz) malt vinegar
- 250 ml (9 fl oz) light soy sauce
- 1 tbsp sesame oil

Mash the garlic and chilli together with a little salt (in a mortar) to form a paste. Dissolve the sugar in the vinegar in a small pan over low heat. Combine everything and store in a sealed container.

Will keep in the fridge for several weeks.

- 1 package of Udon Noodles
- 300g prawns
- 2 eggs
- soy sauce

for the marinade:
- 300g prawns
- 3 tbsp light soy sauce
- 2 tbsp rice vinegar or sherry
- 1 tsp sugar
- 1 tsp sesame oil
- 3 tbsp corn flour

- 6-7 garlic cloves, finely chopped
- 4 tbsp ginger, finely chopped
- 2 red chillies, deseeded and finely chopped
- 5 spring onions, chopped
- 200 - 300 ml broth

- 300g shitake mushrooms
- on pack of mixed wok veggies (or peppers, cabbage, bean sprouts or any other veggies

- vegetable oil

- mix all the ingredients of the marinade together and marinate the prawns

- mix the eggs with some soy sauce and make an omelette, cut into little pieces

- cook Udon noodles according to directions (about 5 minutes)

- in a wok heat oil and fry half of the garlic, ginger, spring onions, chillies for about 1 min
- add prawn and marinade and cook for two minutes
- remove prawns from wok, keep warm
- add broth and reduce on high heat for about 5 minutes
- put prawns back into wok and cook another 2 - 3 minutes

- in another pan heat oil and fry remaining garlic, ginger and chili
- add shitake and other veggies (according to cooking time) and cook for a few minutes
- add omelette pieces and season with soy sauce and sesame oil

- put udon noodles onto plates
- add veggies on top of noodles and prawns on top of veggies
- sprinkle some spring onions on top

- serve with gyoza sauce according to taste