Yasai Yaki Udon with Prawns

Name: Yasai Yaki Udon with Prawns with Pickled Radish and Chestnut Mushrooms
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 100 Radishes; 1 Ginger; 150 Closed Cup Mushrooms; 1 Red Onion; 1 Bell Pepper; 2 Spring Onion; 15 Rice Vinegar; 15 Sesame Seeds; 150 King Prawns; 300 Udon Noodles; 25 Soy Sauce; 25 Ketjap Manis; 1 Sugar

with Pickled Radish and Chestnut Mushrooms

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Allergens:

Crustaceans

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

100

Radishes

Ginger

150

Closed Cup Mushrooms

Red Onion

Bell Pepper

(May contain traces of: Celery)

Spring Onion

Rice Vinegar

Sesame Seeds

150

King Prawns

(Contains: Crustaceans)

300

Udon Noodles

(Contains: Cereals containing gluten)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Ketjap Manis

(Contains: Soya)

Not included in your delivery

Sugar

Nutritional information

Energy (kcal)454 kcal

Energy (kJ)1900 kJ

Fat6 g

of which saturates1 g

Carbohydrate73 g

of which sugars19 g

Protein25 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Bowl

•Grill Pan

Instructions

Thinly slice the mushrooms. Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Thinly slice the radish. Peel and grate the ginger.

Pop the radish in a small bowl and add the rice vinegar and the sugar (see ingredient list for amount). Add a pinch of salt, mix together and set aside.

Heat a large frying pan over medium heat (no oil!). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.Remove from the pan to a bowl and set aside for later.

Pop your frying pan back on medium high heat and add a drizzle of oil. Once hot, add the red onion and fry until softened, 3-4 mins. Add the mushrooms and peppers, season with salt and pepper and stir fry until softened too, 5-7 mins. Once the veg are soft, add the prawns to the pan and stir fry until starting to go pink, 2-3 mins.

Add the udon noodles to the pan, break them apart gently with your hands first, and stir fry, 1-2 mins. Stir in the ginger, soy and ketjap manis along with a splash of water. Stir through to combine and cook until everything is piping hot and the prawns are cooked through, 1-2 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Divide equally into bowls and top with the pickled radish, spring onion and toasted sesame seeds. Enjoy!

Step 4 MOD: If you've added prawns to your meal, add them to the pan once the mushrooms and peppers are softened in the step above and cook until starting to go pink, 2-3 mins.

Step 5 MOD: If you've added prawns to your meal, make sure they are cooked through and piping hot at the end of this step. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.