Umami Prawn Noodles
recipes, recipe, how to instructions, Umami Prawn Noodles
A vibrant and savory noodle dish featuring succulent prawns tossed in a deeply flavored ginger-garlic sauce with crisp vegetables, creating a delightful balance of textures and tastes. Perfect for a quick weeknight meal or an impressive dinner party.
Ingredients
Method
1Cook noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
2In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, sriracha, and white pepper. Set aside.
3Heat neutral oil in a large wok or skillet over medium-high heat. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
4Add prawns to the wok and stir-fry for 2-3 minutes until they start to turn pink. Do not overcook. Remove prawns and set aside.
5Add bell pepper, broccoli florets, and snap peas to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6Return prawns to the wok. Pour in the prepared sauce mixture. Bring to a simmer.
7Stir in the cornstarch slurry and cook, stirring constantly, for 1 minute until the sauce thickens slightly and coats the prawns and vegetables.
8Add the cooked and drained noodles to the wok. Toss everything together gently until well combined and heated through.
9Garnish with sliced green onions before serving.
Notes
- For a gluten-free option, use tamari instead of soy sauce and ensure oyster sauce is GF or use a mushroom-based substitute.
- Feel free to customize vegetables with whatever you have on hand, such as sliced carrots, mushrooms, or baby corn.
- Adjust sriracha to your preference for a milder or more intense kick.
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