Recipes | Viewing Tag: udon

1. Season prawns with salt and oil. Mix until well combined and set aside.
2. Add sauce ingredients in a bowl and mix. Set aside.
3. 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.
4. 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.
5. 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.
6. Add prawns back in the wok. Toss quickly to mix through.
7. 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.

1. Place udon in a heatproof bowl. Cover with boiled water. Leave on the benchtop while you make the sauce. (The water is needed to just loosen the strands of noodles without breaking them.)

2. In a large skillet or wok, add oil, shallots and garlic. Sauté on medium heat for 1min to release their aroma.

3. Optional: Add in sliced bacon (or other marinated meats of your choice) and continue to stir until the fat is translucent and there is a bit of colour on your bacon 

4. Add in gochujang and stir to mix through.

5. Add in kimchi, then honey and stir through.

6. Reserve 1/4 cup of liquid from your noodles. Using a colander, drain away the rest of the water, leaving behind the noodles. Gently give the colander a shake to separate the strands of udon.

7. Add noodles to the work and stir through. Add in reserved noodle water and mix through until the sauce has emulsified. Remove from the heat when the sauce reaches the thickness you desire.

Serve on a plate, garnished with toasted sesame seeds and sliced spring onions. Top with a fried egg and enjoy!