Prawns and Vegetables Over Pan-Fried Udon Noodles

Published on March 5, 2020

Sauce:

Noodle Bowls:

• 1 ½ cups water, divided

• 4 celery stalks, cut into 2-inch sticks after being halved lengthwise

• ½ red bell pepper, sliced into thin strips

• ½ yellow bell pepper, sliced into thin strips

• 10 prawns, peeled, or more to taste

• 1 ½ tablespoons lemon juice

• 2 (7 ounce) packages fresh udon noodles

1. Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.

2. While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.

3. Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.

4. Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

I Made It

Nutrition Facts (per serving)

795Calories3g Fat158g Carbs28g Protein

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Nutrition FactsServings Per Recipe2Calories795% Daily Value *Total Fat3g4%Saturated Fat0g1%Cholesterol89mg30%Sodium4969mg216%Total Carbohydrate158g57%Dietary Fiber3g9%Total Sugars39gProtein28gVitamin C43mg217%Calcium133mg10%Iron4mg24%Potassium723mg15%

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