Quick sesame prawn, spring onion and radish stir-fry
- Published: 9 Jun 16
- Updated: 18 Mar 24
Pull out your wok and rustle up this quick and easy Asian supper. Peanuts and fresh coriander give authentic finishing touches.
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Serves 4
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Hands-on time 20 min
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Ingredients
- 300g udon noodles
- 1 tbsp vegetable oil
- 2 large bunches spring onions, halved lengthways and cut into thirds
- 3 garlic cloves, crushed
- 20g fresh ginger, grated
- 200g sustainable raw king prawns
- 2 tbsp soy sauce
- 1½ tbsp fish sauce
- 300g radishes, quartered
- 2 tbsp sesame seeds
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Method
- In a large pan of simmering water, cook the noodles according to the packet instructions, then refresh under cold running water.
- Heat the oil in a large wok over a high heat and fry the spring onions for 2-3 minutes, then add the garlic and ginger and fry for 1 minute more, stirring constantly. Add the prawns, soy sauce, fish sauce, radishes and sesame seeds, then fry for 3 minutes or until the prawns are all pink.
- Add the noodles and cook until warmed through and coated in sauce. Serve with a handful of chopped coriander, a scattering of peanuts and lime wedges to squeeze over.
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- Recipe from May 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 443kcals
- Fat
- 11.6g (1.9g saturated)
- Protein
- 20.9g
- Carbohydrates
- 62.1g (9.8g sugars)
- Fibre
- 3.3g
- Salt
- 4.6g
delicious. tips
Use leftover cooked rice or 2 packets ready-cooked rice instead of noodles for a fried rice dish.
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