with Veggies & Sesame Seeds
You won’t miss an ounce of flavour when you toss everything into one pan. It’s a guarantee to taste all the goodies in this bowl in one bite, with a bunch of udon noodles to tangle up the veggies and prawns. Grab a fork, you don’t want to miss out. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Udon noodles
1 packet
Carrot
1
Garlic
2 clove
Peeled prawns
1 packet
Sweet soy seasoning
1 sachet
Trimmed Green Beans
1 packet
Baby spinach leaves
1 packet
Umami Paste
1 packet
Sweet chilli sauce
1 packet
Soy sauce
1 tsp
Boiling water
0.33 cup
Sesame seeds
1 sachet
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, thinly slice carrot into sticks. Finely chop garlic. • In a medium bowl, combine peeled prawns, sweet soy seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook trimmed green beans and carrot, until tender, 4-5 minutes. • Reduce heat to medium and add garlic, and cook, until fragrant, 1 minute. • Stir in cooked noodles, baby spinach leaves, prawns, umami paste, sweet chilli sauce, the soy sauce and boiling water (1/3 cup for 2 people / 2/3 cup for 4 people), until combined, 1 minute. Season to taste.
• Divide Japanese prawn umami udon stir-fry between bowls. Sprinkle over sesame seeds. Enjoy!
1892
kJ
Energy (kJ)
452
kcal
Calories
12.2
g
Fat
2.5
g
of which saturates
53.6
g
Carbohydrate
16
g
of which sugars
15.7
g
Dietary Fibre
27.7
g
Protein
2232
mg
Sodium
with Lemongrass Coconut Dressing & Crispy Shallots
