Stir-Fried Udon with Prawns & Broccoli

📝 Ingredients

• 160 g dried udon (or 2 × 200 g packs of pre-cooked udon)
• 300 g raw peeled prawns (thawed if frozen)
• 250 g broccoli, cut into small florets
• 1 tbsp neutral oil
• 2 garlic cloves, chopped
• 15 g fresh ginger, grated
• 3 tbsp salty soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tsp cornstarch
• 1 tsp sesame oil
• 2 spring onions, sliced (white and green parts kept separate)
• 1 tbsp sesame seeds

🍴 Utensils

• Large saucepan
• Wok or large frying pan
• Colander
• Bowl
• Kitchen paper
• Spatula

📖 Steps

1. In a bowl, mix the soy sauce, oyster sauce, honey, cornflour and 4 tbsp water until the cornflour has completely dissolved, with no lumps. Set aside next to the hob.
2. Bring a large pan of water to the boil. Cook the dried udon according to the packet (usually 8 to 10 minutes), adding the broccoli 3 minutes before the end. If using pre-cooked udon, blanch the broccoli for 2 minutes first, then add the noodles for 1 minute.
3. Drain the udon and broccoli, then rinse quickly under cold water so the noodles don't stick together. Pat the prawns thoroughly dry with kitchen paper: dry prawns brown instead of releasing water.
4. Heat the neutral oil in the wok over a high heat and sear the prawns for 1 minute per side, until pink and opaque. Set aside on a plate. Lower to a medium heat and fry the garlic, ginger and the white part of the spring onions for 30 seconds, without letting them brown.
5. Add the drained udon and broccoli, then stir the sauce (the cornflour settles at the bottom) and pour it into the wok. Toss for 1 to 2 minutes over a high heat, until the sauce thickens and coats the noodles in a glossy glaze.
6. Return the prawns and toss for 30 seconds to warm them through without drying them out, then turn off the heat. Drizzle with sesame oil, sprinkle with sesame seeds and the green part of the spring onions, and serve immediately.