Japanese yaki udon noodles, a noodle recipe with bacon, prawns, cabbage, carrots and mayonnaise! What a great noodle dish is this...
Lunch, Main Course
Calories per serving549kcal
10prawns(fresh of frozen) peeled
10,5ozudon noodles(300 g), precooked
1handfuls fresh carrot
2handfulsgreen cabbagesliced finely
1tbspdashior fish sauce
1sheetnori seaweedsliced finely
1tspsoy sauceor worcester sauce
If you are using frozen prawns, let them thaw. Slice the bacon into thin strips and add it to a large wok or pan. Pour in a glass of water.
Then place the pan or wok over medium-high heat and cook the bacon until most of the water has vaporized. Stir regularly. Slice the yellow onion finely and add it to the pan together with the garlic paste and a tablespoon of vegetable oil.
Gently fry the onion, garlic and bacon for 3 more minutes until soft. Peel the carrot and slice it finely. Add it to the bacon in the pan.
Stir well and cook for 2 minutes. Then add the peeled shrimp.
Cook for 2 minutes. Then add the sliced cabbage and the bean sprouts. Season with a little pepper.
Stir the vegetables well and add a little extra water if necessary. Cook the vegetables for another 3 minutes until a little soft. Then add the precooked noodles.
Stir all the ingredients in the pan well now and let the noodles warm through for 3 more minutes. Then season with the oyster sauce, mayonnaise, dashi (or fish sauce), half of the sliced nori and the soy sauce (or worcester sauce).
Stir the noodles well and check the seasoning. Add extra condiments to taste if necessary. Scoop the noodles and prawns into large bowls. Sprinkle with the sesame seeds and the rest of the sliced nori. Serve hot.