Noodles with Vegetables and Prawns

Name: Noodles with Vegetables and Prawns
Prep time: 15 min
Cook time: 15 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 300 g udon noodles; 1 handful green beans; 1 large onion; 3 carrots; 1 handful pine nuts; Garlic pepper powder to taste; 1/2 teaspoon ground dried ginger; 300 g peeled and chopped king prawns; Low-sodium soy sauce to taste; Extra virgin olive oil; Sesame seeds

Rice & pasta

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Today I'm sharing one of those dishes I turn to when I want a quick, well-rounded meal with that Asian-inspired touch we love so much at home. These noodles with vegetables and prawns come together in the blink of an eye and are perfect for enjoying a tasty meal without any fuss in the kitchen.

The secret is stir-frying the veggies in the wok just enough so they stay crisp-tender, then tossing in good-quality king prawns and well-drained udon noodles. A light, wholesome, and delicious option in true Cocinandomelavida style.

Prep: 15 minCook: 15 minServes: 3

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Ingredients

300 g udon noodles
1 handful green beans
1 large onion
3 carrots
1 handful pine nuts
Garlic pepper powder to taste
1/2 teaspoon ground dried ginger
300 g peeled and chopped king prawns
Low-sodium soy sauce to taste
Extra virgin olive oil
Sesame seeds

Step by step

1Heat a drizzle of extra virgin olive oil in a wok and cook the chopped vegetables.
2Season to taste with the garlic and pepper blend.
3Add the ground ginger and stir everything together.
4Add the chopped king prawns and cook for a couple of minutes.
5Pour in the low-sodium soy sauce to taste.
6Toss well so all the flavors come together.
7Cook the noodles in a pot: once the water comes to a boil, turn off the heat and add the noodles.
8After 5 minutes, remove the noodles and drain them well.
9Transfer them to the wok with the vegetables and prawns, tossing everything to combine.
10Plate up and finish with a sprinkle of sesame seeds on top.

Tips and tricks

Don't overcook the udon noodles in the hot water so they keep their firm, bouncy texture when you stir-fry them.

Cut the vegetables into thin strips or evenly sized matchsticks so they cook quickly and stay crunchy.

Lightly toast the pine nuts in the wok before stir-frying the vegetables to bring out their aroma and crunch.

Frequently asked questions

Can I use a different type of noodle for this dish?

Yes, you can swap the udon noodles for rice noodles, egg noodles, or even regular spaghetti, just adjusting the cooking time.

How should I store and reheat leftovers?

Keep them in an airtight container in the fridge for up to 3 days. To reheat, I recommend tossing them in a hot wok for a minute with a splash of soy sauce.

Can I use frozen prawns?

Yes, just thaw them completely and pat them thoroughly dry with paper towels before cooking so they don't water down the stir-fry.