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Udon Noodle Bowl with Prawns
This bowl combines soft udon noodles with juicy prawns, crunchy pickled carrot and a citrus peanut dressing, plus fresh spinach sprouts. It’s light, full of flavor and ready in under 20 minutes.
- Servings: 2
- Prep: 5 min
- Cook: 15 min
Ingredients
- 150 g prawn
- 150 g udon noodle
- 1 unit carrot, cut into strips with a peeler
- 1 teaspoon pickling salt
- 30 g peanut butter
- 1 unit lime, zest and juice
- 50 g spinach sprout, chopped
- olive oil
- salt
- black pepper
Instructions
- Peel the carrot and, using a peeler, make lengthwise ribbons. Zest half the lime and set aside. In a bowl, add the carrot, the juice of half the lime and the pickling salt. Stir well and let rest until step 4.
- In a saucepan, add plenty of water with a pinch of salt and bring to a boil. Once boiling, add the udon noodles, stir to separate them and cook for 1–2 minutes. Drain and rinse under cold water for 30 seconds.
- Chop the spinach into medium pieces and place in a salad bowl. Add the drained, cooled udon noodles to the spinach.
- In a bowl, mix the peanut butter, juice of the remaining lime, lime zest, olive oil, salt and pepper to taste. Pour the dressing over the noodles and spinach, add the well-drained pickled carrot and toss everything together.
- Pat the prawns dry with paper towels. In a hot pan with oil, season them with salt and pepper and cook for 1–2 minutes until golden. Remove and set aside.
- Serve the udon noodle and spinach salad with the peanut sauce at the bottom of the plates and place the sautéed prawns on top.
Nutrition (per serving)
- Calories: 398 kcal
- Protein: 20 g
- Carbohydrates: 34 g
- Fat: 21 g
- Fiber: 4 g