King Prawn Yaki Udon
Ingredients
- 400 g raw king prawns
- 400 g thick udon noodles
- 250 g white cabbage
- 150 g carrots
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sesame oil
- 4 spring onions
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 331 kcal
- Protein
- 24.2 g
- Carbohydrate
- 38.7 g
- of which sugars
- 6.7 g
- Fat
- 8.1 g
- of which saturates
- 1.3 g
- Fibre
- 4.4 g
- Salt
- 3.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the udon noodles according to packet instructions, then drain and set aside. Mix the soy sauce and oyster sauce in a small bowl.
- 2
Heat the sesame oil in a large wok over very high heat. Add the prawns and stir-fry for 2 minutes until pink. Remove and set aside.
- 3
Add the crushed garlic, shredded cabbage, and julienned carrots to the wok. Stir-fry for 3 minutes until just tender.
- 4
Add the noodles to the wok and toss everything together. Pour over the sauce mixture and stir-fry vigorously for 2 minutes.
- 5
Return the prawns to the wok and toss together. Serve immediately, topped with sliced spring onions.
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