FAST

Create simple, flavourful meals in a flash with these everyday recipes.

- JESSICA BROOK

Udon noodles with corn and sizzled ginger dressing

MIX IT UP

For even more texture and flavour, add sliced shiitake mushrooms or Asian greens, such as baby bok choy.

SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS

180 ml (¾ cup) grapeseed oil

4 garlic cloves, thinly sliced

75 gm ginger, cut into matchsticks

1½ tsp chilli flakes

60 ml (¼ cup) soy sauce

1½ tbsp rice wine vinegar

400 gm fresh udon noodles

1 tbsp sesame oil

750 gm baby corn, halved lengthways

2 spring onions, trimmed, finely chopped

Snow pea tendrils, shredded nori sheets and kimchi, to serve

1 Heat oil in a small saucepan over medium-high heat. Add garlic and ginger and bring to a gentle simmer (1 minute). Reduce heat to low; cook, stirring occasionally, until garlic and ginger are golden (5 minutes). Remove from heat and set aside to infuse (5 minutes). Stir in chilli flakes, soy sauce and vinegar.

2 Cook noodles in a large saucepan of boiling water for 10 minutes; drain. Alternatively, cook noodles according to packet instructions.

3 Heat sesame oil in a large wok or frying pan over high heat. Add corn and stir-fry until lightly golden and tender (2-3 minutes). Add noodles and half of the ginger dressing; toss to coat. Divide noodles among bowls then top with spring onions and snow pea tendrils. Serve with nori, kimchi and remaining dressing on the side.