Prawns and Vegetables Over Pan-Fried Udon Noodles

Name: Prawns and Vegetables Over Pan-Fried Udon Noodles
Total time: 40
Yield: 2
Ingredients: ½ cup soy sauce; ½ cup water; ⅓ cup brown sugar; ½ tablespoon ground ginger; 1 ½ cups water, divided; 4 stalks celery, halved lengthwise and cut into 2-inch sticks; ½ red bell pepper, sliced into thin strips; ½ yellow bell pepper, sliced into thin strips; 10 prawns, peeled, or more to taste; 1 ½ tablespoons lemon juice; 2 (7 ounce) packages fresh udon noodles

Recipe by prochef@home from allrecipes.com

Dinner 40 Mins.

Ingredients

2 servings

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½ cup soy sauce
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½ cup water
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⅓ cup brown sugar
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½ tablespoon ground ginger
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1 ½ cups water, divided
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4 stalks celery, halved lengthwise and cut into 2-inch sticks

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½ red bell pepper, sliced into thin strips
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½ yellow bell pepper, sliced into thin strips
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10 prawns, peeled, or more to taste
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1 ½ tablespoons lemon juice
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2 (7 ounce) packages fresh udon noodles

Instructions

Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.