Stir-Fry Udon With Prawns

Surprise your children with this healthy yet delicious meal for lunch!


  • 200g frozen udon (1 packet)
  • 65g (about 7 nos) medium sized prawns (net weight)
  • 40g snow beans (sliced)
  • 30g baby sweet corns (cut into 4 long shreds, then cut each shred into half)
  • 30g red capsicum (julienned)
  • 30g carrots (julienned)
  • 2 cloves garlic (minced)


  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • ½ tsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tsp Chinese cooking rice wine (shao xing hua tiao)
  • ½ tsp sugar
  • Dash of black pepper
  • 80ml water

Seasonings for prawns:

  • Dash of salt
  • Sugar
  • Cornflour


  1. For prawns, peel, devein and rinse under a running water. Pat dry with kitchen towel. Put into a small bowl. Marinate with salt, sugar and cornflour. Use fingers to give the prawns a good “massage”. Cover with cling wrap and refrigerate for at least ½ hour.
  2. Blanch (烫一烫) udon lightly over boiling water and drain. Set aside.
  3. Blanch snow peas and baby sweet corns and drain. Set aside.
  4. Heat up some oil under high heat. Layout all the prawns and let them fry untouched until they turn pink. Flip over the other side and continue frying until they turn pink and curl up. You may cover with lid to prevent the oil from splattering. But remember not to overcook the prawns. Dish up and place on kitchen towels to absorb excess oil. Set aside.
  5. Heat up some oil again. Stir-fry carrots and capsicums with high heat until tender crisp. If it is too dry, add 1-2 tbsp water. Before turning off the heat, add in snow peas and baby sweet corns. Mix well and dish up. Set aside.
  6. Heat up some oil again. Sautee garlic and pour in seasonings. Stir till it boils. Add in blanched udon. Cover with lid and simmer for 1-2 minutes. Remove the lid and continue to cook until the udon is al-dente and the sauce is thickened. Do not overcook the udon.
  7. Toss all the ingredients until well combined. Turn off the heat immediately. Add extra black pepper if you want to have more “kicks” in the noodles.
  8. Dish out and serve.

Preparation time: 25 minutes
Cooking time: 20 minutes
Servings: 1-1½ person (This recipe is just enough for me and my 4-year old son. So do your own multiplication if you need to feed more mouths.)


You can also replace with 100g dried udon.

You can replace these vegetables with any other combinations of your choice. Other suggested alternatives are french beans, fine french beans, lettuce, mushrooms (enoki, shitake or button) and bean sprouts. As for prawns, you can either substitute it with or add in other types of seafood such as crabsticks, slices of fish or squids.

Extra tip:

Prawns can be substituted with chicken but the marinade will be a dash of light soy sauce, sugar and cornflour.

Source: Food 4 Tots

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