Monday, 18 November 2024

PRAWN & VEG YAKI UDON

I had a weekend of hosting and making pasta bakes (my go to option when having people over for dinner as you can prep everything ahead of time and just have to shove it all in the oven once everyone is there and hungry), so fancied something lighter and cheese-less when it came to my Sunday dinner. 

This super easy and quick to make udon dish is packed with veg (you can literally throw in whatever you  have hiding in the fridge that needs using up), juicy prawn and a tasty, sticky sauce that brings everything together.

Finish it all off with a fried egg, a sprinkle of sesame seeds and a drizzle of chilli oil and you have a bowl of comforting but good for you food that is perfect for a cold and dark Sunday solo supper!

 SERVES 2


INGREDIENTS
  • 3 packs fresh udon noodles
  • 250g raw king prawns
  • 1 shallot, thinly sliced
  • 1 aubergine, thinly sliced
  • 1 red chilli, minced
  • 4 garlic cloves, minced
  • 150g broccoli florets
  • 150g mushrooms, sliced
  • 1 carrot, julienned
  • 2 spring onions, sliced
  • 2 tbsp soy sauce
  • 2 heaped tbsp oyster sauce
  • 2 tsp rice vinegar
  • 1/2 tbsp honey
  • 1 tbsp sesame oil
  • Vegetable oil

TO SERVE
  • Crispy fried egg
  • Spring onions, diagonally sliced
  • Toasted sesame seeds
  • Chilli oil
METHOD
  • Start by preparing all your vegetables. 
  • Thinly slice everything (this makes it cook super fast).
  • Add a splash of vegetable oil and sesame oil to a large frying pan and set heat to high.
  • Add your shallot, garlic, chilli, and spring onions. 
  • After a minute it should be fragrant, so add the rest of your vegetabless. 
  • Once everything remove from the pan.
  • Meanwhile, boil the water for your udon. 
  • Cook according to the packet instructions – fresh udon should only take 1-2 minutes
  • Pat dry your prawns and season with salt and pepper. 
  • Add another splash of oil to the wok, keeping it on a high heat, then quickly sear your prawns on both sides
  • Once pink and cooked through, add your udon and vegetables
  • In a small bowl, whisk together the soy sauce, sesame, oyster sauce, rice vinegar, and honey. 
  • Pour over contents of the wok, and toss until everything is well combined.
  • Garnish with a crispy fried egg, sesame seeds, chilli oil, and thinly sliced spring onions. 
  • Enjoy!

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