Udon with Sugar Snaps, Prawns, Red Peppers and Bean Sprouts
1 packet udon noodles with soup mix
100g sugar snap peas, halved lengthwise
200g bean sprouts, blanched
1/2 red pepper, cut into slivers
100g cooked prawns
2 spring onions, trimmed and sliced
1 teaspoon 7 spice pepper
Bring water to boil and add soup base packet and red pepper. Simmer for 1 minute, then add the noodles and sugar snaps. Simmer for a further 1 minute, then add the bean sprouts and prawns. Cover and cook for 1 minute, then add the other seasoning sachet and the spring onions. Pour into a serving bowl and sprinkle with 7 spice pepper.
These noodles are some I picked up in China Town. They are are "fresh" udon (big, fat, round, white noodles) and come in packets of three individually wrapped blocks of noodles (about 200g each). Each noodle block has two sachets that go with it - one is essentially instant dashi and the other is mirin & soy sauce mixed.
I usually buy Shirakaku brand at The Japan Centre, but last time I picked up some Korean ones made by Hanmi. I was a bit put off by them when I got them home as they seemed to be vastly more calorific than their Japanese counterparts for no discernible reason. Most brands like Yukata etc are around 250 kcals per pack. For some reason, the Hanmi ones said they were 550 per pack! Not sure how that can possibly be.
Anyway, today I decided to use some up.
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