Delicious Pan-Fried Udon Noodles with Prawns and Veggies

Ingredients

• Sauce:
• A half cup of soy sauce
• Equal parts water
• One-third cup of rich brown sugar
• Half a tablespoon of finely ground ginger
• Noodle Bowls:
• A cup and a half of water, separated
• Four stalks of crisp celery, each halved lengthwise and sliced into two-inch pieces
• Thin strips of vibrant red bell pepper and sunny yellow bell pepper
• A handful of peeled prawns, or adjust to preference
• One and a half tablespoons of zesty lemon juice
• Two packages of fresh udon noodles, each seven ounces

Step 1

In a small saucepan over gentle heat, blend soy sauce, water, brown sugar, and ginger, letting it simmer while stirring occasionally until it's ready to be used.

Step 2

While the sauce is simmering, in another small saucepan over medium heat, combine celery, bell peppers, and 1/2 cup of water. Cover and let it cook without disturbance for about 10 minutes. Drain the mixture and keep it covered.

Step 3

In a large saucepan, combine udon noodles with 1 cup of water over medium heat. Let it cook for 4 to 5 minutes, then drain the noodles and return them to the saucepan over medium heat. Add a third of the sauce to the noodles, cooking until they are warmed through, approximately 3 to 4 minutes. Push the noodles to the side of the saucepan and introduce the prawns. Cook until they turn opaque all over, taking about 3 to 5 minutes.

Step 4

Divide the noodles equally into two bowls. Sprinkle the prawns with lemon juice while still in the saucepan and stir to coat them. Arrange the vegetables evenly on top of the noodles, then distribute the prawns over the vegetables. Spoon the remaining sauce over the top according to your preference.