Udon noodles with corn and sizzled ginger dressing

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.