Ingredients
2 tbsps cooking oil
1/2 tsp sesame oil
3 clvoes garlic, finely chopped
1 onion, peeled and diced
2 level tsps black peppercorns, coarsely pounded
300g prawns, shelled but tails left intact
180g button mushrooms, sliced
100g carrot, sliced
200g Tientsin cabbage, shredded
600g Japanese fresh udon noodles (available at supermarket)
200ml chicken stock
1/2 tsp salt
2 tbsps light soy sauce
1/4 tsp salt (optional)
Direction
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Heat both oils together in a wok over medium fire. Add garlic, onion and peppercorns; stir-fry for 1 min till fragrant.
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Add prawns and continue to cook for 2-3 mins.
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Add mushrooms, carrots and cabbage; stir to combine for 1 min.
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Add noodles, then seasonings, if you’re using, and cook for another 2 mins until heated through. Servie at once.
