About this recipe:I made this prawn and broccoli noodle dish regularly at uni and always looked forward to making it. I still do!
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
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Method Prep:2min › Cook:10min › Ready in:12min
In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar and sesame oil. Set aside.
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.
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.