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Clean recipe · mob.co.uk

Garlic Butter Prawn Noodles

Garlicky, buttery prawns tossed in a deeply a umami sauce, with loads of crunch from cashews and peanuts. Fast, delicious, and loaded with protein.

Original recipe: mob.co.uk

Yield:
2 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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Garlic Butter Prawn Noodles

Ingredients

  1. 400g Raw Peeled King Prawn
  2. 500g Frozen Udon Noodles
  3. 30g Lurpak Butter
  4. 100g Spinach
  5. 3 Garlic Clove
  6. 30g Fresh Ginger
  7. 1 Red Chilli
  8. 20g Cashew Nut
  9. 2tbsp Peanut
  10. 1 Spring Onion
  11. Chilli Oil (to serve)
  12. 2tbsp Oyster Sauce
  13. 1tsp Dark Soy Sauce
  14. 1tbsp Light Soy Sauce
  15. 1tbsp Sriracha
  16. 1tbsp Sugar
  17. 1tsp Chinese Black Vinegar
  18. Olive Oil
  19. Salt

Instructions

  1. Bring a large saucepan of water to the boil.
  2. Mix together all the sauce ingredients in a small bowl and set aside. Finely slice the chilli. Peel and finely grate the garlic and ginger.
  3. Place a large wok or frying pan over a medium heat. Add the butter and a drizzle of olive oil. Once melted and foaming, add the garlic, ginger and chilli. Cook for 2-3 mins, stirring constantly, until softened and lightly caramelised.
  4. Add the prawns to the pan and cook for 1 min on each side until just turning pink.
  5. Cook the udon noodles following pack instructions, then drain.
  6. Add the spinach to the pan with the prawns and stir until just wilted. Tip in the noodles and pour in the sauce. Toss everything together over a high heat for 1-2 mins until the noodles are coated and glossy. Taste and season with more salt or black vinegar, if needed.
  7. Roughly chop the cashews and toast them in a dry frying pan for 2-3 mins until golden and fragrant. Then stir through the noodles.
  8. Thinly slice the spring onion.
  9. Divide the noodles between two bowls and top with the toasted chopped cashews and scatter over the peanuts, sliced spring onion and a drizzle of chilli oil, if using.