Double Satay Prawn Udon Noodles
with Broccoli & Spring Onion
- Wheat
- Gluten
- Molluscs
- Crustaceans
- Soy
- May contain traces of allergens
Get ready for a dish that takes your palate on a whirlwind adventure through the bustling streets of Southeast Asia! Oodles of noodles are wrapped up in a blend of oyster sauce and soy sauce, tossed through with colourful veggies and perfectly pan-seared prawns. Who needs takeaway when homemade tastes so good? This recipe is under 650kcal per serving.
Ingredients
2
Garlic
1
Broccoli
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1
Spring Onion
1
Carrot
1 sachet
satay seasoning
(May be present: Soy)
1 packet
Oyster Sauce
(Contains: Molluscs; )
400 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. Drain, rinse and set aside.
• Meanwhile, finely chop garlic. Thinly slice carrot into half-moons. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice spring onion.
• In a medium bowl, whisk the egg with a pinch of salt and pepper.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and broccoli, tossing, until tender, 6-7 minutes. Add garlic and cook until fragrant, 1 minute.
• Stir in egg mixture and cook, until cooked through, 1 minute. Transfer to a bowl.
• In a small bowl, combine oyster sauce, the brown sugar, fish sauce & rice vinegar mix and the water. Set aside.
• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Add satay seasoning to the pan and cook until fragrant, 1 minute. Add oyster sauce mixture and cook until bubbling, 1 minute.
• Remove from heat, then add veggies and noodles, tossing until combined. Season to taste with salt and pepper.
• Divide satay prawn udon noodles between bowls.
• Garnish with spring onion to serve. Enjoy!
