Quick Southeast Asian-Style Prawn Udon Noodles
with Veggies & Spring Onion
Get ready for a dish that takes your palate on a whirlwind adventure through the bustling streets of Southeast Asia! Oodles of noodles are wrapped up in a blend of oyster and soy sauces, tossed through with colourful veggies and perfectly pan-seared prawns. Who needs takeaway when homemade tastes so good?
This recipe is under 650kcal per serving.
1 packet
udon noodles
()
3 clove
garlic
1
carrot
½ head
broccoli
1 sprig
spring onion
1 packet
oyster sauce
()
1 packet
Peeled Prawns
()
1 sachet
Southeast Asian Spice Blend
olive oil
1
egg
()
½ tbs
brown sugar
1 tbs
soy sauce
()
⅓ cup
water
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside. • Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli into small florets, then roughly chop stalk. Thinly slice spring onion.
• In a medium bowl, whisk the egg and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and broccoli, tossing, until tender, 6-7 minutes. Add garlic and cook, until fragrant, 1 minute. • Stir in the egg mixture and cook, until cooked through, 1 minute. Transfer to a bowl. • In a small bowl, combine oyster sauce, the brown sugar, soy sauce and water. Set aside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! To the prawns, add Southeast Asian spice blend and cook, until fragrant, 1 minute. Add oyster sauce mixture and cook, until bubbling, 1 minute. • Remove pan from heat, then add veggies and noodles, tossing until combined. Season to taste.
• Divide Southeast Asian-style prawn udon noodles and veggies between bowls. • Garnish with spring onion to serve. Enjoy!