Quick sesame prawn, spring onion and radish stir-fry

Quick sesame prawn, spring onion and radish stir-fry
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Pull out your wok and rustle up this quick and easy Asian supper. Peanuts and fresh coriander give authentic finishing touches.

Nutrition: per serving

Calories
443kcals
Fat
11.6g (1.9g saturated)
Protein
20.9g
Carbohydrates
62.1g (9.8g sugars)
Fibre
3.3g
Salt
4.6g
Calories
443kcals
Fat
11.6g (1.9g saturated)
Protein
20.9g
Carbohydrates
62.1g (9.8g sugars)
Fibre
3.3g
Salt
4.6g

Ingredients

  • 300g udon noodles
  • 1 tbsp vegetable oil
  • 2 large bunches spring onions, halved lengthways and cut into thirds
  • 3 garlic cloves, crushed
  • 20g fresh ginger, grated
  • 200g sustainable raw king prawns
  • 2 tbsp soy sauce
  • 1½ tbsp fish sauce
  • 300g radishes, quartered
  • 2 tbsp sesame seeds

Method

  1. In a large pan of simmering water, cook the noodles according to the packet instructions, then refresh under cold running water.
  2. Heat the oil in a large wok over a high heat and fry the spring onions for 2-3 minutes, then add the garlic and ginger and fry for 1 minute more, stirring constantly. Add the prawns, soy sauce, fish sauce, radishes and sesame seeds, then fry for 3 minutes or until the prawns are all pink.
  3. Add the noodles and cook until warmed through and coated in sauce. Serve with a handful of chopped coriander, a scattering of peanuts and lime wedges to squeeze over.

delicious. tips

  1. Use leftover cooked rice or 2 packets ready-cooked rice instead of noodles for a fried rice dish.

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