Name: Prawns and Vegetables Over Pan-Fried Udon Noodles
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Soy sauce - ½ cup; Water - ½ cup; Brown sugar - ⅓ cup; Ground ginger - ½ tablespoon; Water, divided - 1 ½ cups; Celery, halved lengthwise and cut into 2-inch sticks - 4 stalks; Red bell pepper, sliced into thin strips - ½; Yellow bell pepper, sliced into thin strips - ½; Prawns, peeled, or more to taste - 10; Lemon juice - 1 ½ tablespoons; Fresh udon noodles - 2 (7 ounce) packages

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.