A Japanese staple, Udon noodles have satisfied stomachs for centuries. A whole lot simpler than it sounds, this delicious, traditional dish is easy to make at home. Spiced up by the addition of prawns and asparagus, these noodles are a sure-fire hit come dinner time.
1 - Soak the noodles in a large bowl of hot water until tender, about 10 minutes.
2 - In the meantime, stir together the soy sauce, fish sauce, vinegar, sugar, and 1 tbsp hot water in a small mixing bowl until the sugar has dissolved.
3 - When ready, drain the noodles and toss with the sesame oil to prevent sticking. Set aside until needed.
4 - Heat the groundnut oil in a large wok set over a high heat. Add the shallots, chilli, garlic, ginger, and a pinch of salt, sautéing until golden, about 2 minutes.
5 - Add the prawns and asparagus, and continue to stir-fry until the prawns are pink and the asparagus is tender to the tip of a knife, about 3-4 minutes.
6 - Stir in the prepared sauce and bring to a simmer. Once simmering, add the noodles to the pan, tossing well.
7 - Divide between plates and garnish with lime wedges and coriander.
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- 350 g udon noodles
- 3 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1 pinch sugar
- 1 tbsp sesame oil
- 2 tbsp groundnut oil, or sunflower oil
- 2 shallots, roughly sliced
- 1 red chilli, sliced
- 3 garlic cloves, finely chopped
- 1 tbsp fresh ginger, peeled and finely chopped
- 8 king prawns, deveined
- 350 g | 3 cups asparagus spears, woody ends removed
- 1 lime, cut into wedges
- 1 small bunch coriander
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