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Today I’m sharing with you a SUPER quick and easy noodle dish that you can make in 20 minutes - a perfect quick weekday meal when you don’t have time to cook up a storm! I’ve used prawns in this recipe but you can of course omit the prawns and add in more veg of your choice/any other veg you have lying around in your fridge!


Serves 1
- 1 pack udon noodles
- 2 tablespoon veg oil
- 5 raw king prawns, peeled
- Half a courgette, sliced in to 2mm slices
- half a small red onion, sliced in to mini moons

For the sauce
- 1 teaspoon Lee Kum Kee chilli bean sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar/honey
- 1 teaspoon chilli oil - I use Sun Wah chicken and blackbean chilli oil but use what you have
- 3 tablespoons water

To garnish (optional)

- toasted sesame seeds

- spring onions, finely sliced

- cheese - sounds weird, taste AMAZING. Grated Parmesan and mozzarella works well.


  1. Prepare your sauce - In a medium bowl, mix together all the ingredients for your sauce until well combined and set aside for later.

  2. Prepare you noodles - in a large bowl/shallow dish, pour boiling water over until just covered and let sit for 5 minutes to loosen up the noodles whilst you prepare your veg.

  3. Prepare your veg - chop your onions and courgettes and use chopsticks to loosen up the noodles after 5 minutes then drain in to a sieve or colander.

  4. In a wok - heat up your oil and add in your onions. Stir fry for 2 minutes then add in your courgettes. Continue stir frying for 3-4 minutes until courgettes are nearly cooked through then add in your prawns. Stir fry for another 3-4 minutes untll the prawns are half cooked (they’ll be half pink and blue on the inside) then add in your noodles and use your chopsticks to combine everything together.

  5. Add the sauce and stir fry until everything is combined and let the flavours all come together for another couple of minutes before serving. Plate up and garnish with sesame seeds, spring onions, CHEESE if you have it (it’s so good!) or with whatever you fancy! I always add an extra dollop of chilli oil/shrimp chilli on the side! Enjoy! 

Notes: if you don’t have chilli bean sauce, using red miso paste also works, and if you don’t have chilli oil, gochujang is also good!

Tips: make sure you mix the sauce first and taste the sauce before you add it - adjust to your own taste if needed. I like the perfect balance of savoury, sweet, spicy and umami! I also like to let the noodles char slightly at the end!

Veggie option - just omit the prawns and add more veg - I love it with baby corn, aubergine, or Chinese veg like choi sum or Kai lan!

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