Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Teriyaki prawn and udon noodle stir-fry by WW

Teriyaki prawn and udon noodle stir-fry

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Only taking 30 mins to create, this spring stir-fry sports thick udon noodles and delicious teriyaki prawns.

Ingredients

Dry udon noodles

180 g

Canola oil

1 tbs, or sunflower oil

Raw peeled prawns

500 g, peeled, tails intact

Red cabbage

400 g, shredded

Green string beans

150 g, baby variety, halved

Green shallot(s)

4 individual, thinly sliced

Baby corn

125 g, halved diagonally

Garlic

1 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Teriyaki sauce

½ cup(s), (125ml)

Bean sprouts

2 cup(s), (160g)

Sesame seeds

2 tsp, toasted

Instructions

  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
  2. Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the prawns for 2–3 minutes or until just cooked through. Transfer to a plate. Repeat with another teaspoon of oil and remaining prawns.
  3. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry cabbage and beans for 2–3 minutes or until lightly browned. Add shallots, corn, garlic and ginger and stir-fry for 2–3 minutes or until just tender.
  4. Add sauce, sprouts, noodles and prawns. Stir-fry for 2–3 minutes or until heated through. Serve sprinkled with sesame seeds.

Notes

TIP: To toast sesame seeds, toss them in a small non-stick frying pan over medium heat until light golden.

You might like

You might like