Prawns And Vegetables Over Pan Fried Udon Noodles Recipes

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YAKI UDON WITH SHRIMP



Yaki Udon with Shrimp image

A quick, delicious Japanese noodles stir fry with shrimp and veggies.

Provided by Qashang

Categories     Main Course

Time 20m

Number Of Ingredients 17

1 pack (200g) udon noodles (preferably vacuum-packed)
2 tbsp neutral oil
8-10 shrimp (approx 100g)
1 garlic (minced)
1 yellow onion (sliced)
8 white mushrooms (sliced, approx 120g)
1 carrot (cut matchstick-style)
1 spring onion (green & white separately chopped)
1 tbsp regular soy sauce
pinch salt and pepper
1 tbsp oyster sauce
1 tsp dark soy sauce (NOT regular one)
1 tsp rice vinegar
1 tsp brown sugar
1/3 tsp freshly crushed black pepper
1 tbsp toasted sesame oil
pinch salt

Steps:

  • Boil the udon noodles according to the package instructions. Drain and rinse with cold water. Drizzle some oil and set aside.
  • Heat 1 tbsp oil in a pan, toast the minced garlic for 1 minute then add the mushrooms. On high heat stir around until cooked. Then add the onions, white part of spring onions and carrots. Stir for 2-3 minutes. Sprinkle a pinch of salt and pepper and take the veggies out.
  • In the same pan add additional 2 tbsp oil and fry the shrimp. Add soy sauce and pinch of salt. Cook till the shrimp are no longer pink.
  • Then add the udon noodles. Fry on high heat, stirring continuously so the noodles slightly crisp up evenly.
  • Pour the sauce. Stir.
  • Then toss in the veggies.
  • Turn off heat and sprinkle spring onion.
  • Take out in a plate and enjoy!

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

PRAWNS AND VEGETABLES OVER PAN-FRIED UDON NOODLES



Prawns and Vegetables Over Pan-Fried Udon Noodles image

This is my own creation. It's fast, easy, nutritious, and affordable. Great for dinner on a weeknight when everyone is busy. I will halve the recipe when I'm only cooking for myself or double it when I am cooking for my whole family because it converts easily. Also, one recipe will feed 4 children, as portion sizes are generous.

Provided by prochef@home

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 2

Number Of Ingredients 11

½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ tablespoon ground ginger
1 ½ cups water, divided
4 stalks celery, halved lengthwise and cut into 2-inch sticks
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

Steps:

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

Nutrition Facts : Calories 794.8 calories, Carbohydrate 158 g, Cholesterol 88.7 mg, Fat 3.4 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 0.2 g, Sodium 4968.6 mg, Sugar 39.3 g

PRAWNS AND VEGETABLES OVER PAN-FRIED UDON NOODLES



Prawns and Vegetables Over Pan-Fried Udon Noodles image

This is my own creation. It's fast, easy, nutritious, and affordable. Great for dinner on a weeknight when everyone is busy. I will halve the recipe when I'm only cooking for myself or double it when I am cooking for my whole family because it converts easily. Also, one recipe will feed 4 children, as portion sizes are generous.

Provided by prochef@home

Categories     Asian Recipes

Time 40m

Yield 2

Number Of Ingredients 11

½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ tablespoon ground ginger
1 ½ cups water, divided
4 stalks celery, halved lengthwise and cut into 2-inch sticks
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

Steps:

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

Nutrition Facts : Calories 794.8 calories, Carbohydrate 158 g, Cholesterol 88.7 mg, Fat 3.4 g, Fiber 2.6 g, Protein 27.9 g, SaturatedFat 0.2 g, Sodium 4968.6 mg, Sugar 39.3 g

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