Prawn and Vegetable Yaki Udon
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 1 red pepper, sliced
- 150 g beansprouts
- 500 g udon noodles
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 366 kcal
- Protein
- 25.9 g
- Carbohydrate
- 45.1 g
- of which sugars
- 7 g
- Fat
- 8.2 g
- of which saturates
- 1 g
- Fibre
- 3.5 g
- Salt
- 3.34 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 the pack, then drain and set aside.
- 2
Heat the vegetable oil in a wok or large frying pan over a high heat and stir-fry the prawns and pepper for 2-3 minutes until the prawns turn pink.
- 3
Add the beansprouts and stir-fry for 1 minute.
- 4
Add the drained udon noodles, soy sauce and mirin and toss for 2 minutes until hot and well coated.
- 5
Serve straight away.
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