Japanese prawn noodles with peanut sauce

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    Japanese prawn noodles with peanut sauce

    Japanese prawn noodles with peanut sauce

    (78)
    12min


    74 people made this

    About this recipe: I made this prawn and broccoli noodle dish regularly at uni and always looked forward to making it. I still do!

    Ingredients
    Serves: 4 

    • 4 tablespoons peanut butter
    • 2 tablespoons light soy sauce
    • 2 tablespoons Chinese black vinegar (or balsamic)
    • 2 tablespoons caster sugar
    • 1 tablespoon sesame oil
    • 280g Japanese udon noodles
    • 20 uncooked tiger prawns
    • 100g small broccoli florets
    • 35g roasted peanuts, chopped

    Method
    Prep:2min  ›  Cook:10min  ›  Ready in:12min 

    1. In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar and sesame oil. Set aside.
    2. Bring a large pot of water to the boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen prawns to the pot of boiling noodles and cook for about 3 minutes, until the prawns are pink and cooked through. Turn the cooker off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
    3. Drain the noodles, broccoli and prawns. In a large serving bowl, toss together the noodles, broccoli, prawns, and the peanut butter sauce. Garnish with chopped peanuts.
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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (78)

    by
    37

    This was great! I added used brown sugar instead of regular sugar, and added about 1 1/2 tsp. red pepper flakes and 2 cloves of garlic to the sauce, which I heated over low heat until the peanut butter melted. Instead of broccoli, I added shredded cabbage, shredded carrots and green onion. I also used extra chunky peanut butter, which added a nice crunch. I used pork instead of shrimp, as I already had some ready for use. Thanks so much for the post! I'll be making ths one often.  -  08 May 2007  (Review from Allrecipes US | Canada)

    by
    25

    Good & easy. Sub'd balsamic vinegar for black and penne pasta for udon. Doubled shrimp, sauce and tripled broccoli. Using crunchy PB removes need for chopped pnuts. Nuked sauce for a minute so ingredients would blend. Not real happy with how the shrimp tasted. Not over done but not real flavorful. Doing again I would sub half sesame oil with half hot sesame oil for zip. And I would cut back a little on the pb. I will make this again. Used reg. soy sauce and not salty at all. Thanks.  -  24 Jul 2008  (Review from Allrecipes US | Canada)

    by
    16

    I really wanted this to be good, and it was! My family loves broccoli, shrimp and noodles, plus it is a one pot meal. So, I had to give it a try. Everybody loved it! I did substitute whole wheat fettucini for the whole grain aspect. The sauce is very good. The only addition I made was one teaspoon of chile garlic sauce to add some spice. I have tried many peanut sauce recipes, because I love it. This was by far the easiest and quite good. This dish was fast, easy and healthy. Definitly a keeper!  -  06 May 2007  (Review from Allrecipes US | Canada)

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