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Prawn curry udon
Serves 2 Starters and mains
Ingredients
- 120g udon noodles
- olive oil, for sautéeing
- 1 large red onion, halved, then sliced
- 4 garlic cloves, finely chopped
- 75g shiitake mushrooms, sliced
- 75g cooked king prawns, shells removed
- 2 handfuls spinach
- 1tsp medium curry powder
- 2tsp soy sauce
- 1tsp toasted sesame oil
- 2 large spring onions, cut into strips
Method
Put the udon noodles into a saucepan, top with boiling water and simmer until soft. Drain and set aside.
Sauté the red onion and garlic in a little olive oil, along with a good pinch of salt, over a medium heat for around 8 minutes, until the onion has softened.
Add the shiitake mushrooms and keep stir-frying for 3-4 minutes, until they have softened.
Add the cooked udon noodles, prawns and spinach, then toss well and stir-fry for a minute.
Add the curry powder, soy sauce and sesame oil, then mix together until everything is coated.
Divide the curry udon between 2 bowls, then garnish with the spring onions before serving.
This recipe was taken from the April 2020 issue of Food and Travel.
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