Stir Fried Udon with Prawns, Scallops and Chilli sauce

Ingredients

• 1 tbsp cooking oil
• 2 cloves garlic, finely chopped
• 200g fresh udon
• 8-10 sugar snap peas, topped and tailed and halved lengthways
• 1 cabbage leaf, finely sliced
• ¼ carrot, peeled and julienned
• 80g chicken breast, sliced
• 8 king prawns, peeled and deveined with tails intact
• 6 scallops (I used Hokkaido)
• 1 tbsp light soy sauce
• ½ tsp mirin
• 2 tbsp WORLDFOODS Thai sweet chilli with kaffir lime sauce
• Salt
• To garnish
• Spring onion, finely chopped
• Toasted white sesame seeds