Hello again, what a good day. Not only because I am sticking to my promise of posting once a week here on S&C (ok, ok, I know keeping up to it for one week is not a real achievement yet), but also because this recipe contains prawns.
Put a plate of prawns in front of me and you make my day. It’s that easy to make me happy. Really. No exception. Even that one evening on this lonely beach in southern Thailand – apart from us only two other tourists had come for dinner in this solitary small restaurant. Three typical plastic tables and some plastic chairs. Stunning views of the surrounding small karst islands. Two long tail boats gently rocking in the waves. And I ordered prawns. Prawns with Thai salt to be exact, at least that was what was written on the English version of the small menu. The Thai salt turned out to be an extra spicy Thai sauce. Too spicy for my European body. My taste buds were dead for the rest of the evening – the prawns and the views will stay in my mind …
I promise this Udon noodle stir-fry is not spicy at all. Udon noodles are thick Japanese wheat flour noodles. The recipe is even better with fresh Udon noodles. As our Japanese store regularly runs out fresh Udon noodles (as for example when I wanted to post this recipe here), I always have at least a pack of dried Udon Noodles in my pantry … and these are the ones you see in the photos.
STIR-FRY UDON NOODLES WITH PRAWNS
inspired by this recipe.
Ingredients (for 2 people):
180 g dried udon noodles (or alternatively 400 g (2 servings) fresh udon noodles)
150 – 200 g prawns (about 10 prawns)
fresh ground black pepper
2 gloves garlic
1 small carrot
50 g baby sweet corn
50 g snow peas
1/2 red bell pepper
3 Tbsp soy sauce
2 Tbsp oyster sauce
2 tsp sesame oil
1) Cook the Udon noodles according to instruction on the package. When they are cooked, drain the udon noodles and rinse with cold water. Set aside.
2) In the meantime, peel and devein prawns. Rinse them under running water and pat dry. Lightly sprinkle prawns with black pepper on both sides.
3) Wash vegetables. Cut bell pepper in thin strips and cut in half. Peel carrot, cut into thin strips and cut in half. Quarter baby sweet corn and cut in half. Cut snow peas in small pieces. Peal garlic gloves and either finely mince garlic or crush it in a garlic press.
4) Heat up some olive oil in a pan under high heat. Put prawns in the pan in a single layer and let fry until they turn pink. Flip them over and fry until completely pink. Take prawns out of the pan and set aside.
5) Add some more oil if needed to the pan, add garlic and fry until golden. Add carrot strips, sweet corn and sweet peas and stir fry for 3 minutes or until they are tender crisp. Add bell pepper and stir fry for another minute.
6) Add soy sauce, oyster sauce and sesame oil to the vegetables. Add udon noodles and toss until all noodles are well coated with seasoning. Lastly add prawns, toss and let shortly simmer (until prawns are warm).
7) Serve & enjoy.
Hello & welcome to Strudel & Cream! I am Alexandra and this is my creative playground where you will find visual food stories from the heart of Europe! (Food) photography, the process of preparing food and exploring new (and old) places are my daily yoga - and that is what this place is about.