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

Time 40m

Yield 2

Number Of Ingredients 11

Ingredients

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