• Quarter the mushrooms.
• Halve, peel and thinly slice the onion.
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Peel and grate the garlic (or use a garlic press).
• Halve the lime.
• Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

• Place a pan over medium heat (no oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. When ready, remove from the pan.
• Return the (now empty) pan to high heat with a good glug of oil.
• When hot, add the onion, garlic, grated ginger, carrot and mushrooms. 
• Season with salt and pepper and fry for 4-5 mins, until fragrant.

TIP: Watch the seeds like a hawk as they can burn easily.

• Place a separate pan over medium-high heat with a drizzle of oil.
• Once hot, crack in your eggs (1 per person) and cook for 4-5 mins, or until the white is cooked and the yolk is the firmness you desire.
• Lower the heat as needed.

• Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways. 
• Add the pak choi and udon noodles to the veg in the pan.
• Stir-fry until softened, 2-3 mins.

• Stir in the teriyaki sauce and chilli flakes (use less if you don't like spice).
• Add 100ml water (double for 4p) and mix carefully.
• Season to taste with salt, pepper and lime juice.
• Cover and cook for 1-2 mins.

TIP: Add a splash of water if it needs loosening.

• Trim and thinly slice the scallion.
• Share the noodles between your bowls and top with your fried egg seasoned with salt and pepper.
• Sprinkle with sesame seeds and scallion.
• Chop any remaining lime into wedges and serve alongside.