Spicy Peanut Prawn Noodles

Ingredients

• 460 g large prawns (peeled and deveined)
• 1 tsp garlic powder (for seasoning prawns)
• 1 tsp onion powder (for seasoning prawns)
• 0.5 tsp smoked paprika (for seasoning prawns)
• 0.5 tsp salt (for seasoning prawns)
• cooking oil (light drizzle for searing prawns)
• 1 tbsp light butter
• 3 tbsp coriander (chopped)
• 0.5 cup spring onions (thinly sliced)
• 4 garlic (finely minced)
• 4 cup Chinese broccoli (stems and leaves separated and chopped)
• 4 Udon noodle cakes (frozen recommended)
• 2.5 tbsp smooth peanut butter
• 2 tbsp gochujang paste (1.5-2 tbsp based on preference)
• 2 tsp chilli oil (plus extra for serving)
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1.5 tbsp rice wine vinegar
• 1 tbsp honey
• 0.5 cup chicken broth
• 150 g silken tofu

Steps

1. 1

   Cook the udon noodles according to packet instructions. If using frozen noodle cakes, loosen them in boiling water for 1 minute, then drain well.

2. 2

   Prepare the sauce by combining the smooth peanut butter, gochujang paste, chilli oil, dark soy sauce, light soy sauce, rice wine vinegar, honey, chicken broth, and silken tofu in a blender. Blend until the mixture is completely smooth and creamy, then set aside.

3. 3

   In a bowl, season the prawns with garlic powder, onion powder, smoked paprika, and salt. Add a light drizzle of oil and toss to coat.

4. 4

   Heat a large deep pan over high heat. Sear the prawns for 1–2 minutes per side until they are golden and just cooked through. Work in two batches if necessary to avoid overcrowding the pan.

5. 5

   Add the light butter to the pan with the prawns, toss to coat them in the melted butter, then finish by stirring in the chopped coriander. Remove the prawns from the pan and set aside.

6. 6

   In the same pan, sauté the minced garlic and the chopped Chinese broccoli stems for about 3 minutes until fragrant and the stems begin to soften.

7. 7

   Add the Chinese broccoli leaves to the pan and stir-fry for a further 1–2 minutes until the leaves are just tender and vibrant green.

8. 8

   Add the cooked noodles to the pan and pour in the blended spicy peanut sauce. Toss everything together over the heat until the noodles are glossy and well coated in the sauce.

9. 9

   Return the cooked prawns to the pan along with the remaining sliced spring onions. Toss through to heat everything together.

10. 10

    Serve immediately while hot and saucy, finishing each portion with an extra drizzle of chilli oil if desired.

Notes

Using silken tofu in the sauce adds a creamy texture and extra protein without the need for heavy cream. Frozen udon noodles are recommended for the best chewy texture.

Nutrition per serving

• main
• prawns
• noodles
• udon
• spicy
• peanut sauce
• high-protein
• quick dinner