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 caloriescarbohydrate: 158 gcholesterol: 88.7 mgfat: 3.4 gfiber: 2.6 gprotein: 27.9 gsaturatedFat: 0.2 gservingSize: -sodium: 4968.6 mgsugar: 39.3 gtransFat: : -unsaturatedFat: : -
Directions Prawns and Vegetables Over Pan-Fried Udon Noodles
Directions
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Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
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.
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.
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.