Fill and boil your kettle. Peel and finely grate the ginger. Trim the roots and any ragged greens off the spring onions, then finely slice them. Halve the red pepper and scoop out the seeds and white pith. Slice the pepper in to thin batons. Break the broccoli into bite-sized florets. Trim the dry end from the stalk, then slice the stalk into matchsticks.

Fill a medium pan with boiling water from the kettle and add a pinch of salt. Return the water to the boil then add the udon noodles. Pop on a lid and simmer for 8-10 mins, till just tender. Drain, rinse with cold water and drain again. Set aside.

While the noodles cook, warm a large frying pan or wok on a medium heat for 1 min. Tip in the sesame seeds and toast them for 2-3 mins till golden and nutty. Tip into a bowl and set aside.

Pop the pan back on the hob and turn the heat up to high. Pour 2 tbsp oil into the pan and add the broccoli and pepper. Stir fry for 5 mins till the veg are just softened.

Add the ginger and most of the spring onion (save a pinch or 2 for garnishing) to the pan and fry, stirring, for 2 mins.

Tip the noodles into the pan and toss together for 1 min. Pour in the teriyaki sauce and toss again. Serve the noodles in a couple of warmed bowls topped with the sesame seeds and the remaining spring onion slices.