with Udon Noodles
Prawns that are popping with delicious taste sensations, we say yes please! You won’t be able to get enough of these bad boys in a saucy sweet chilli stir-fry. Set off the flavour fireworks with ginger and oyster sauce stirred through, and udon noodles to slurp it all up. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Spring onion
1 sprig
Garlic
3 clove
Carrot
1
Courgette
1
Oyster sauce
1 packet
Sweet chilli sauce
1 packet
Vinegar
0.5 tbs
Fish sauce
1 tsp
Soy sauce
1.5 tbs
Water
2 tbs
Udon noodles
1 packet
Peeled Prawns
2 packet
Ginger paste
1 packet
• Boil the kettle. • Roughly chop spring onion. Finely chop garlic. Thinly slice carrot and courgette into half-moons. • In a small bowl, combine oyster sauce, sweet chilli sauce, the vinegar, the fish sauce (if using), the soy sauce and water.
• 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 and rinse noodles, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook peeled prawns, carrot and courgette, tossing, until prawns are just pink and starting to curl up, 2-3 minutes (cook prawns in batches if your pan is getting crowded). • Add ginger paste, garlic and spring onion. Cook, tossing, until fragrant, 1-2 minutes. • Add cooked noodles and sweet chilli mixture. Toss to combine, then remove from heat.
• Divide sweet chilli prawn and veggie stir-fried noodles between bowls to serve. Enjoy!
2326
kJ
Energy (kJ)
9.3
g
Fat
2
g
of which saturates
56.7
g
Carbohydrate
18.3
g
of which sugars
10
g
Dietary Fibre
45.2
g
Protein
3062
mg
Sodium
