Prawns and Vegetables Over Pan-Fried Udon Noodles

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 795 Calories

Ingredients

• ½ cup water
• 1 ½ tablespoons lemon juice
• ⅓ cup brown sugar
• ½ cup soy sauce
• ½ tablespoon ground ginger
• ½ red bell pepper, sliced into thin strips
• 2 (7 ounce) packages fresh udon noodles
• 1 ½ cups water, divided
• 4 stalks celery, halved lengthwise and cut into 2-inch sticks
• ½ yellow bell pepper, sliced into thin strips
• 10 prawns, peeled, or more to taste

Recipe Instructions

Step 1

Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.

Step 2

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.

Step 3

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.

Step 4

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.