Japanese Style Udon with Enoki Mushrooms & Prawns
1 pint dashi
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1 bundle dried udon noodles (about 80g)
50g mange tout, halved lengthwise
100g broccoli, cut into bit sized pieces
80g enoki mushrooms, trimmed
80g cooked prawns, deveined
4 spring onions, finely sliced (abut 40g)
1 teaspoon 7 spice pepper
Add the mirin, soy sauce & sugar to the dashi and bring to a simmer.
Cook the udon in the broth until tender (about 5 minutes) and steam the veggies above the noodles while they cook. The broccoli will need the full five minutes; the mange tout and mushrooms need only 2-3 minutes, so add them later.
When the noodles and veggies are cooked, remove the noodle from the broth with a slotted spoon and arrange in a serving dish. Add the prawns to the hot broth and warm them through. While the prawns are warming, arrange the mange tout and broccoli with the noodles. Add the
prawns and then ladle over the hot broth. Garnish with the sliced spring onions and 7 spice pepper.
Nutrition Data
Calories (kcal) 533.5
Carbohydrate (g) 88.3
Protein (g) 33.5
Fat (g) 4.0
Fibre (g) 6.0
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