Udon Noodles with Pepper Prawns

Ingredients

• Soft Vaccum-packed Udon(this is pre-cooked and just needs to be soaked in hot water for a few minutes before stir-frying)- 200gm
• Chili-garlic sauce- 2 teaspoon or to taste
• Low sodium soy sauce- 2 tablespoons
• Rice Wine Vinegar- 2 teaspoons
• Sesame Oil-1 teaspoon
• Brown Sugar-1.5 tablespoon
• Garlic (minced)-2 cloves
• Ginger (minced)-1 tablespoon
• Medium onion (sliced)-1/2
• Carrots (matchsticked)- 1
• Spring onions (sliced fine)-1 cup
• Sesame seeds (toasted)- 2 teaspoons
• Oil- 2 tablespoons

Instructions

1. Bring a pot of water to boil, turn off the heat and add the udon noodles. Let it sit for 2-3 minutes, then drain the water, comb through the noodles with a chopstick so they separate well and set aside
2. Mix chili-garlic sauce, soy sauce, rice wine vinegar, sesame oil, brown sugar, garlic and ginger in a small bowl to make the sauce and set aside
3. In a medium sized wok heat oil and add onions, stir until the onions are soft and translucent. Add carrots and cook for a minute; do not overcook as we need the carrots to retain their crunch
4. Add the drained noodles to the wok and cook for 30 seconds. Add the prepared sauce and mix well and cook for another 30 seconds
5. Turn off the heat and serve hot garnished with toasted sesame seeds and spring onions

Notes