Recipe

Seafood and udon noodle stir-fry

  • 25 mins cooking
  • Serves 4
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Ingredients

Seafood and udon noodle stir-fry
  • 10 uncooked medium king prawns (450g)
  • 400 gram dried udon noodles
  • 2 tablespoon sunflower oil
  • 4 small_piece cleaned squid hoods (300g), cut into rings
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 4 green onions, chopped coarsely
  • 1 tablespoon shredded dried seaweed (aonori)
  • 2 1/2 cup (200g) bean sprouts, trimmed
  • 1/3 cup bonito flakes
  • 1/3 cup (80ml) japanese soy sauce

Method

Seafood and udon noodle stir-fry
  • 1
    Shell and devein prawns.
  • 2
    Cook noodles in large saucepan of boiling water until tender; drain. Rinse; drain.
  • 3
    Heat oil in wok; stir-fry squid and prawns 2 minutes. Add mushrooms, onion, seaweed and half the sprouts; stir-fry 2 minutes. Add noodles and remaining ingredients to wok; stir-fry until hot.
  • 4
    Serve topped with remaining sprouts.

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