Seafood and udon noodle stir-fry | Women's Weekly Food

Seafood and udon noodle stir-fry | Women's Weekly Food

www.womensweeklyfood.com.au

Ingredients Method 1. Shell and devein prawns. 2. Cook noodles in large saucepan of boiling water until tender; drain. Rinse; drain.

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Ingredients

  • 10 uncooked medium king prawns (450g)
  • 400 gram dried udon noodles
  • 2 tablespoon sunflower oil
  • 4 small_piece cleaned squid hoods (300g), cut into rings
  • 100 gram fresh shiitake mushrooms, sliced thinly
  • 4 green onions, chopped coarsely
  • 1 tablespoon shredded dried seaweed (aonori)
  • 2 1/2 cup (200g) bean sprouts, trimmed
  • 1/3 cup bonito flakes
  • 1/3 cup (80ml) japanese soy sauce

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