Fried Udon Noodle with Beef & Seafood

I prepared this simple dish for our Sunday lunch as per our youngest son's request.  He loves Udon noodle - no matter whether it is served in a soup or fried!

Ingredients (serves 4):
200 g minute beef steak, to be sliced into strips and mixed with 1 tbsp light soy sauce & 1 tsp cornflour, set aside
200 g prawns
2 medium-sized cuttlefish
1 bundle spring onions, to be washed and cut into 3 cm lengths
2 medium-sized carrots, to be peeled and finely sliced
some cabbage, to be cut into small pieces (optional)
6 dried mushrooms, to be soaked in warm water and finely sliced
3 tbsp oyster sauce
salt & pepper to taste

3 tbsp oil
4 small packets cooked Udon noodles (note:  there are 3 small packets in a packet), to be soaked in hot water for a minute in order that the noodles are separated and then remove to a colander

Method:
Cut one side of cuttlefish and open it up with the inside side facing up.  Using a sharp knife, lightly make diamond cuts.  Cut into 3 cm strips and then cut the strips into 3.

Heat 1 tbsp oil in a wok and stir-fry beef strips until it changes colour.  Remove to a plate.  Then, add in squids and prawns to work.  Stir-fry quickly and remove to a plate.

Add 2 tbsp oil to wok and stir-fry spring onions and carrots.  Then, add sliced  mushrooms and cabbage.  Add oyster sauce and pepper to taste.  Return beef, squid and prawns to wok and stir well.  Then, add Udon noodles and stir thoroughly.  Cook over medium heat for another 10 minutes or until the noodles are heated through.  Season to taste. 

Remove to serving plage and serve with sliced green chillies in light soy sauce.

Bon Appetit!!!