Serves 2
5 minutes prep time
15 minutes cook time
Ingredients:
300g Udon noodles
1 tbsp Sesame oil
200g Prawns (peeled and deveined)
200g Stir-fry vegetables (e.g. carrots, pak choi, bell peppers, sugar snap peas, mushrooms)
2 cloves Garlic (minced)
10g Ginger (1-inch piece, minced)
3 Spring onions (chopped)
3 tbsp Soy sauce
2 tbsp Wilderbee Gochujang Hot Honey Korean Style
Red chilli slices (to garnish)
Fresh coriander (to garnish)
Method:
Cook the Udon Noodles: Follow the package instructions, drain, and set aside.
Stir-Fry the Prawns: Heat sesame oil in a wok or large frying pan over medium-high heat. Add the prawns and stir-fry for 2-3 minutes until pink and cooked through. Remove and set aside.
Cook the Vegetables: In the same pan, add the garlic, ginger, and stir-fry vegetables. Cook for 4-5 minutes until the vegetables are slightly tender but still crunchy.
Combine: Return the prawns to the pan and add the cooked noodles. Pour in the soy sauce and Gochujang Hot Honey, stirring well to coat everything evenly. Cook for another 2 minutes until heated through.
Serve: Garnish with chopped spring onions, red chilli slices, and fresh coriander and an extra drizzle of Gochujang Hot Honey to taste.
