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Bulk/ WholesalePosted on 14 Feb, 2024
INGREDIENTS
Raw prawns* (peeled & deveined) (or protein of your choice)
200g
Oil
1tsp
Salt
1/8 tsp
Frozen udon
500g
Oil
2Tbsp
Small carrot (halved lengthways then sliced on the diagonal)
1
Dried shiitake mushrooms (rehydrated then sliced)
2
Garlic cloves (chopped)
2
Snow peas
70g
Spring onion (cut into 5cm batons)
2
*For the Sauce*
Dark soy sauce
2.5Tbsp
Sake
2.5Tbsp
Mirin
1tsp
Sesame oil
1Tbsp
- Season prawns with salt and oil. Mix until well combined and set aside.
- Add sauce ingredients in a bowl and mix. Set aside.
- Place frozen bundles of udon noodles in a large bowl. Pour in boiling water to cover then use a pair of chopsticks to gently loosen the noodles. Drain and rinse noodles with cold tap water after 30 secs. Set aside.
- Heat wok over high heat. Throw in prawns and let them cook in one layer until they curl and start to colour on the underside. Toss them in the heat to colour all sides and remove when almost cooked through.
- Add 2T oil to the wok then add carrots and cook for 30 secs on high heat. Add cabbage and mushrooms and cook for 30 secs. Add snow peas and spring onions and cook for 30 secs.
- Add prawns back in the wok. Toss quickly to mix through.
- Add noodles and pour the prepared sauce on top. Gently toss the noodles to allow the sauce to evenly coat. Toss everything in the wok to mix and heat through. When the sauce has almost evaporated, turn off the heat and divide between two serving bowls/plates.
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