Prawns and Vegetables Over Pan-Fried Udon Noodles recipe

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Ingredients

½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ tablespoon ground ginger
1 ½ cups water, divided
4 stalks celery, halved lengthwise and cut into 2-inch sticks
½ red bell pepper, sliced into thin strips
½ yellow bell pepper, sliced into thin strips
10 prawns, peeled, or more to taste
1 ½ tablespoons lemon juice
2 (7 ounce) packages fresh udon noodles

Nutrition Info

794.8 calories
carbohydrate: 158 g
cholesterol: 88.7 mg
fat: 3.4 g
fiber: 2.6 g
protein: 27.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 4968.6 mg
sugar: 39.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.

  2. While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.

  3. Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles, cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.

  4. Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles, divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

Recipe Yield

2 servings

Recipe Note

This is my own creation. It's fast, easy, nutritious, and affordable. Great for dinner on a weeknight when everyone is busy. I will halve the recipe when I'm only cooking for myself or double it when I am cooking for my whole family because it converts easily. Also, one recipe will feed 4 children, as portion sizes are generous.

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