Homemade Stir Fry Ginger Spring Onion Udon Noodles with Prawns

prawns

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative at a lower cost.

udon noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Spaghetti is a more accessible alternative that cooks similarly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative that can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that can replace sesame oil at a lower price.

Run your knife along the back of the prawns giving them a shallow cut.

Place the prawns in a mixing bowl and season with white pepper powder, salt, chicken powder, sesame oil, and potato starch. Mix well and set aside with cling film.

Chop up some garlic and set it aside.

Finely slice some ginger and set it aside with the garlic.

Thinly slice the red shallots and place them together with the garlic and ginger.

Finely slice the spring onions, using the bottom part for more flavor, and set aside with the other ingredients.

Roughly chop up the Chinese leaves and set aside. Bok choy or choy sum can be used as alternatives.

Heat a generous amount of oil in a wok until hot.

Carefully place the prawns in the hot oil and shallow fry for about 30 seconds, then give them a quick stir and drain the oil off in a colander.

Using the same wok, sweat the ginger first, then add the red shallots and sweat both until fragrant and lightly brown.

Add in the spring onions and sweat until aromatic.

Add the garlic and continue to stir fry until the spring onions and shallots are soft.

Once softened, add in water and season with white pepper powder, chicken powder, salt, light soy sauce, and oyster sauce. Stir well and bring to a boil.

Once boiling, leave to simmer for about 45 seconds to infuse the flavors.

Add in the noodles and Chinese leaves, tossing everything well.

When the vegetables and noodles are soft, add in the prawns and dark soy sauce for color. Adjust the amount of dark soy sauce to preference.

Finish with red cut chilies if desired and give one last toss.

Plate the udon noodles and garnish with spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens