Japanese Udon noodles give this veggie-packed dish a satisfying, chewy texture, which tastes great stir-fried.
Make the sauce: crush the garlic and grate the ginger. Add to a small bowl with the chilli sauce, rice wine vinegar, light soy sauce and sesame oil. Stir to combine.
Prepare the vegetables: slice the white onion, peel and chop the carrot into matchsticks. Wash and slice the spring onions in half lengthways and cut diagonally into small pieces. Chop the pak choi. Set aside.
Heat a wok with the vegetable oil on a high heat. Add the carrots and stir fry for one minute.
Next, add the white onion. Stir fry until the onion is soft and carrots are tender.
Next, add the spring onion. Stir fry for 30 seconds.
Next, add the udon noodles straight from the packet to the wok. Stir fry for 30 seconds, separating the noodles from each other.
Add the sauce and cook for another 30 seconds, stirring to combine well. Scatter the pak choi over the top and stir fry until the pak choi has wilted.
Transfer the noodles to a plate and garnish with sesame seeds and red chilli.