Sticky Chilli Oil Prawn Udon Noodles
★★★★★ Rating

Sticky Chilli Oil Prawn Udon Noodles

Transform your lunch with udon noodles and juicy prawns coated in a spicy, aromatic glaze. A quick, one-pan meal that delivers a bold kick of heat in minutes.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
12

INGREDIENTS

  • 2 packs ready-cooked udon noodles 
  • 2 tbsp Woolf’s Kitchen Sticky Chilli Oil
  • 2 tsp soy sauce
  • 2 tsp rice vinegar 
  • 2 tsp honey 
  • 150g raw king prawns 
  • 200g pak choi, stems chopped and leaves cut lengthways
  • Spring onions, to serve

SHOP THE RECIPE

STICKY CHILLI OIL
STICKY CHILLI OIL
£5.49

DIRECTIONS

  1. In a small bowl, mix the Sticky Chilli Oil, soy, vinegar and honey to make a sauce.
  2. Heat a non-stick pan or wok on medium-high, add a little oil and fry the prawns for 1–2 minutes each side until pink.
  3. Add the vegetables and toss for 1–2 minutes.
  4. Tip in the noodles and sauce; stir-fry for 2–3 minutes until glossy and hot.
  5. Scatter with spring onions and drizzle with extra Sticky Chilli Oil
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