Stir-Fried Sun Chlorella Udon
Serves: 2
For the sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 2 Tbsp Mirin
- ½ tsp Kombu Dashi Powder
For the stir fry
- 100g Sun Chlorella Udon
- 16 Raw King Prawns
- 150g Broccoli
- 50g Carrot
- ½ Medium Onion
- 2 tsp Sesame Oil
Optional garnish
½ tsp Chili Pepper or Shichimi Togarashi (Optional)
Preparations:
Sauce:
- In a small bowl, combine the soy sauce, oyster sauce, mirin and Kombu Dashi powder.
- Mix well until the Kombu Dashi powder is completely dissolved and the mixture is smooth.
Vegetables:
- Cut the broccoli into bite-sized florets.
- Microwave the broccoli for 2 minutes at 600W until slightly tender.
- Thinly slice the carrot and onion.
Cook Sun Chlorella Udon:
- Fill a medium pot with plenty of water and bring to a boil.
- Add the Chlorella Udon and cook for 5 minutes, initially bringing the water back to a boil over high heat, then reducing to medium-low.
- Drain the noodles in a sieve and rinse under cold running water to stop the cooking process and maximise the firm texture.
Cook Yaki Udon:
- Preheat the sesame oil in a large frying pan over medium heat.
- Add the sliced onion and carrot, stir-frying for about 1 minute until the edge of the onion starts to become translucent.
- Add the prawns to the pan and cook for 1-2 minutes until they begin to turn pink.
- Add the microwaved broccoli and cooked Chlorella Udon noodles to the pan.
- Pour the prepared Yaki Udon sauce over the mixture and stir-fry gently until all ingredients are well-coated and heated through.
- Serve immediately, garnished with chili pepper or Shichimi Togarashi for a spicy kick if desired.