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- Season cuttlefish and prawns with salt, sugar and a dash of pepper for 1015 minutes. Boil water in a saucepan and blanch cuttlefish for 1 minute. Drain and set aside.
- Heat wok with oil and sesame oil and stir-fry button mushrooms, prawns and carrot for 3040 seconds until fragrant.
- Put in cabbage, udon noodles and pour in sauce ingredients. Bring to the boil.
- Return the pre-scalded cuttlefish to the wok and mix well. Add coarsely ground black pepper, spring onions and red chilli. Toss briefly to mix.