Spicy Peanut Prawn Noodles
Spicy Peanut Prawn Noodles
Ingredients
For the Prawns
- 460 g large prawns
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- light drizzle oil, for searing
- 1 tablespoon light butter
- 3 tablespoons chopped coriander
For the Stir Fry
- 1/2 cup spring onions, thinly sliced, whites and greens separated
- 4 cloves garlic, finely minced
- 4 cups Chinese broccoli, stems and leaves separated and chopped
- 4 Udon noodle cakes, frozen recommended
For the Sauce
- 2 1/2 tablespoons peanut butter
- 1 1/2 tablespoons gochujang paste
- 2 teaspoons chilli oil, plus more for serving
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 cup chicken broth
- 150 g silken tofu
Instructions
- 1
Cook the Udon noodles according to packet instructions. If using frozen Udon noodle cakes, loosen them in boiling water for 1 minute, then drain well and set aside.
⏱️ 5 min
- 2
In a blender, combine all sauce ingredients: peanut butter, gochujang paste, chilli oil, dark soy sauce, light soy sauce, rice wine vinegar, honey, chicken broth, and silken tofu. Blend until the sauce is smooth and creamy. Set aside.
⏱️ 5 min
- 3
Season the large prawns with garlic powder, onion powder, smoked paprika, salt, and a light drizzle of oil. Toss to ensure they are evenly coated.
⏱️ 3 min
- 4
Heat a large deep pan or wok over high heat. Once hot, sear the seasoned prawns for 1-2 minutes per side until golden and just cooked through. Work in 2 batches to avoid overcrowding the pan, which can steam the prawns instead of searing them. Remove the prawns from the pan and set aside.
⏱️ 4 min
- 5
Add the light butter to the pan with the cooked prawns, toss to coat, then finish with the chopped coriander. Remove the prawns and set aside.
⏱️ 1 min
- 6
In the same pan, add the finely minced garlic and the chopped Chinese broccoli stems. Sauté for 3 minutes until fragrant and slightly tender.
⏱️ 3 min - 7
Add the chopped Chinese broccoli leaves to the pan and stir-fry for a further 1-2 minutes until they are just tender and vibrant green.
⏱️ 2 min
- 8
Add the cooked Udon noodles to the pan with the vegetables. Pour in the prepared spicy peanut sauce. Toss everything together until the noodles and vegetables are glossy and well coated with the sauce.
⏱️ 2 min
- 9
Return the cooked prawns to the pan. Add the sliced spring onions (both the whites and greens). Toss gently to combine all ingredients.
⏱️ 1 min
- 10
Serve immediately while hot and saucy, finished with an additional drizzle of chilli oil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Prawn Noodles
For the Prawns
- 460 g large prawns
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- light drizzle oil, for searing
- 1 tablespoon light butter
- 3 tablespoons chopped coriander
For the Stir Fry
- 1/2 cup spring onions, thinly sliced, whites and greens separated
- 4 cloves garlic, finely minced
- 4 cups Chinese broccoli, stems and leaves separated and chopped
- 4 Udon noodle cakes, frozen recommended
For the Sauce
- 2 1/2 tablespoons peanut butter
- 1 1/2 tablespoons gochujang paste
- 2 teaspoons chilli oil, plus more for serving
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 cup chicken broth
- 150 g silken tofu
Instructions
- 1
Cook the Udon noodles according to packet instructions. If using frozen Udon noodle cakes, loosen them in boiling water for 1 minute, then drain well and set aside.
⏱️ 5 min - 2
In a blender, combine all sauce ingredients: peanut butter, gochujang paste, chilli oil, dark soy sauce, light soy sauce, rice wine vinegar, honey, chicken broth, and silken tofu. Blend until the sauce is smooth and creamy. Set aside.
⏱️ 5 min - 3
Season the large prawns with garlic powder, onion powder, smoked paprika, salt, and a light drizzle of oil. Toss to ensure they are evenly coated.
⏱️ 3 min - 4
Heat a large deep pan or wok over high heat. Once hot, sear the seasoned prawns for 1-2 minutes per side until golden and just cooked through. Work in 2 batches to avoid overcrowding the pan, which can steam the prawns instead of searing them. Remove the prawns from the pan and set aside.
⏱️ 4 min - 5
Add the light butter to the pan with the cooked prawns, toss to coat, then finish with the chopped coriander. Remove the prawns and set aside.
⏱️ 1 min - 6
In the same pan, add the finely minced garlic and the chopped Chinese broccoli stems. Sauté for 3 minutes until fragrant and slightly tender.
⏱️ 3 min - 7
Add the chopped Chinese broccoli leaves to the pan and stir-fry for a further 1-2 minutes until they are just tender and vibrant green.
⏱️ 2 min - 8
Add the cooked Udon noodles to the pan with the vegetables. Pour in the prepared spicy peanut sauce. Toss everything together until the noodles and vegetables are glossy and well coated with the sauce.
⏱️ 2 min - 9
Return the cooked prawns to the pan. Add the sliced spring onions (both the whites and greens). Toss gently to combine all ingredients.
⏱️ 1 min - 10
Serve immediately while hot and saucy, finished with an additional drizzle of chilli oil, if desired.
⏱️ 1 min