Gok Wan's Lo Hon soup noodles

If you spent the weekend munching on sausage rolls and knocking back fizz during Harry and Meghan’s wedding, today Gok Wan is getting us back on track, putting a spin on the Asian classic Lo Hon Soup Noodles.

Super quick, super fresh and very tasty - plus Gok guarantees you can cook, eat and even wash up in 15 minutes flat.

Serves 4

Ingredients

For the Lo Hon

4 single packets ready udon noodles1.5 litres waterVegetables: 100g peas, 235g pak choi chopped, 150g mushrooms, 150g mange tout, 150g beansprouts2-3 vegetable stock cubes2 tblsp vegetarian based /oyster sauce2 tblsp rice wine2 tblsp light soy sauce3 garlic cloves finely chopped5cm ginger, thickly chopped1 tblsp sesame oilSalt and pepper2 tblsp dried shallots

For the Kecup Manis

6 tblsp honey2 tblsp light soy sauceGround white pepper to taste

Method

• Cut the vegetables. For the stock base, bring 1.5 litres of water to the boil then add the oyster sauce, vegetables stock cubes, rice wine, light soy sauce, garlic, ginger, salt and pepper. Then taste to check the flavours of the broth base.

• Put the udon noodles in a separate boiling pan to heat through.

• Once you're happy with the seasoning of the stock, you can add the hard vegetables, for example the carrots for one minute.

• Now add in the rest of your veg and tofu: peas, mushrooms, mange tout, bean sprouts, pak choi and bean curd or any other vegetables you'd like to add.

• Now drain the noodles and plate up. Drizzle over a few drops of the sesame oil.

• Add the vegetables and some of the broth liquid.

• Sprinkle over the spring onions, dried shallots and chillies.

• With this dish you can even swap in roast chicken leftovers, boiled prawns and heavy pressed tofu as an alternative to the fried chicken.

• For the Kecap Manis: Place two parts honey to one part light soy sauce into a pan. Season with white pepper. Boil to a syrup.