Teriyaki prawn and udon noodle stir-fry
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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