Sara udon

Step 1: If you are using fresh thin noodles instead of a ready-fried pack, loosen them, then shallow-fry in batches in hot oil over medium-high heat, pressing them into flat nests, until golden and crisp on both sides. Drain on kitchen paper.

Step 2: Put a crisp nest of 4 oz ready-fried thin noodles for sara udon on each plate, ready for the sauce.

Step 3: Stir 2 tbsp potato starch or cornflour and 3 tbsp cold water together in a cup until smooth and set aside.

Step 4: Heat 1 tbsp vegetable oil in a wok over high heat. Stir-fry 3 ½ oz thinly sliced pork belly until browned with no pink left.

Step 5: Add 6 raw prawns and 2 ⅞ oz squid tubes and stir-fry until the prawns are pink and opaque and the squid has turned white, about 1 minute.

Step 6: Add ½ onion, ½ carrot and 5 ½ oz white cabbage and stir-fry until the cabbage is just wilted at the edges. Add 2 ⅞ oz bean sprouts, 6 mangetout and 1 ¾ oz Japanese fishcake (kamaboko) and toss for 30 seconds.

Step 7: Pour in 1 ½ cups chicken stock with 1 tbsp oyster sauce, 1 tsp soy sauce, 1 tsp sugar and 1 pinch white pepper and bring to the boil.

Step 8: Stir the starch mix again, then pour it in a thin stream while stirring the wok all the time. Keep stirring until the sauce is thick, glossy and clear again. Common mistake: tipping the starch in all at once without stirring; it sets in jelly-like lumps, so pour slowly and keep the sauce moving.

Step 9: Drizzle in 1 tsp toasted sesame oil, then ladle the hot sauce over the noodle nests straight away. Serve with 2 tsp Worcestershire sauce and 1 tsp Japanese hot mustard (karashi) on the side.