[Photograph: Nick Kindelsperger]

Usually when I'm thinking about udon—which happens more often than you'd think—I'm imagining the noodles in great bowls of broth, like in niku udon. But udon can also survive without the broth, as it does spectacularly well in this very simple stir-fry from Rasa Malaysia. Featuring just a few thinly sliced ingredients, and a very basic sauce, this dish is nonetheless comforting and completely satisfying.

The sauce is a mixture of soy sauce, Mirin, and an unexpected dose of Worcestershire, which adds a strange hint of meatiness to the dish. This is amplified by a sprinkling of bonito flakes at the end.

The result is a noodle dish with funk and depth, which is nonetheless straightforward and easy to prepare. I also added some togarashi for a little heat, but that's totally up to you.

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