180g Udon noodle(1 pack)
1 chicken stock pot
Chilli flakes (depending on your fire level add as little or as much as you like)
Chinese five spice
1/4 tin of beansprouts
2 large shallots
Atlantic prawns 200g per adult
Juice of half a lemon
3 minced cloves of garlic
Light soy sauce 1 tbps
Oyster sauce 2 tbps
Fry your chopped shallots and courgette in a little sesame oil for a few minutes before adding the garlic and beansprouts and continue to cook.
You want the veg to cook through but for the courgette to remain firm with a crunch when serving.
Add your oyster sauce and soy sauce ,all the seasoning and stir through.
Next add your udon noodles,break them up in the veg and add your stock pot with about 200ml of hot water and allow to simmer .
In a separate wok get your prawns on with a little seasoning and lemon juice and cook until pink throughout.
Add the prawns to the noodle and veg pan ,there should still be liquid here as you want to serve some of the broth with your dish ,sprinkle some toasted sesame seeds and enjoy.