Prawns and Vegetables Over Pan-Fried Udon Noodles
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Ingredients for - Prawns and Vegetables Over Pan-Fried Udon Noodles

1. Soy sauce - ½ cup
2. Water - ½ cup
3. Brown sugar - ⅓ cup
4. Ground ginger - ½ tablespoon
5. Water, divided - 1 ½ cups
6. Celery, halved lengthwise and cut into 2-inch sticks - 4 stalks
7. Red bell pepper, sliced into thin strips - ½
8. Yellow bell pepper, sliced into thin strips - ½
9. Prawns, peeled, or more to taste - 10
10. Lemon juice - 1 ½ tablespoons
11. Fresh udon noodles - 2 (7 ounce) packages

How to cook deliciously - Prawns and Vegetables Over Pan-Fried Udon Noodles

1. Stage

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

2. Stage

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. Stage

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. Stage

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.