with Cabbage and Mushrooms
Ready in less than 15 minutes, our Easy Teriyaki and Lime Prawn Udon Noodle Stir-Fry is inspired by a takeaway favourite. Teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
Allergens
Utensils
Tags
King Prawns
150 grams
Shredded Savoy Cabbage
150 grams
Sliced Mushrooms
80 grams
Young Pea Pods
80 grams
Lime
1 unit(s)
Udon Noodles
220 grams
Teriyaki Sauce
75 grams
Soy Sauce
10 milliliter(s)
Water for the Sauce
50 milliliter(s)
- Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.
- Once hot, add the prawns, cabbage, mushrooms and pea pods to the pan. Season with salt and pepper.
- Fry until golden and cooked through, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Meanwhile, boil a full kettle.
- Halve the lime.
- Pop the noodles into a large heatproof bowl. Pour over the boiling water to cover the noodles.
- Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.
- Next, add the teriyaki sauce, soy sauce and water for the sauce (see pantry) to the prawns.
- Bring to the boil. Simmer, 1-2 mins.
- Stir in the noodles. Stir in half the lime juice.
- Share the prawn, veg and noodles between bowls.
1194
kJ
Energy (kJ)
285
kcal
Energy (kcal)
1.5
g
Fat
0.4
g
of which saturates
45.3
g
Carbohydrate
14
g
of which sugars
6.4
g
Dietary Fibre
20.8
g
Protein
3.66
g
Salt
with Homemade Garlic-Chilli Oil and Yoghurt Drizzle
