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2 x 200g (7 oz) packets pre-cooked udon noodles
1 tsp sesame oil
2 tbsp vegetable oil
2 heaped cups sliced cabbage
½ tsp sugar, plus ½ tsp extra
½ tbsp soy sauce, plus 1½ tbsp extra
4 garlic cloves, finely chopped
200g (7 oz) peeled and deveined prawns
½ tsp chilli flakes
3 tbsp oyster sauce
½ cup finely sliced spring onion (scallions)
Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil.
Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked.
Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.
Delicious & Quick!
Deliciously easy and oh-so-satisfying! This meal is my new go-to for a tasty weeknight dinner. Thank you 😊
Delicious and so quick to make
I made this for a quick lunch on a working day. The whole thing was wrapped up in 15 minutes! And it’s SO tasty! I just added some bird’s eye chillies for some heat. Mouth-watering
Keep it simple and create the best possible
Very easy to fallow all of her the recipes
She’s got very good taste in food
Thank you 😊