I almost didn’t share this post because I was worried it was a little too simple – both the photos and the dish itself. But hey, sometimes simple is good. If a tasty meal that can be knocked up in 10 minutes is wrong then I don’t want to be right. OK, that was cheesy. I’ll stop…
Let’s get straight to the point. There’s nothing fancy about these teriyaki glazed prawns + sesame noodles. There’s no crazy ingredients or complicated techniques. It’s basically just noodles – flavoured with sesame and tossed with beansprouts for a bit of crunch – and prawns, coated in a sweet + sticky teriyaki glaze, topped with sesame seeds. That’s it.
This is a great meal for those times when you get home from work with a hankering for something salty + sweet that makes you want to reach for the takeaway menu. This will be ready, on the table and devoured in the time it’ll take you to decide what to order. Plus it won’t leave you with that slightly ill/overstuffed feeling we all know too well (don’t we!?). Can’t say fairer than that…
- 250g dried fine egg noodles
- 1 tbsp sesame oil
- 50g beansprouts
- 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 clove garlic, minced
- 4 tbsp soy sauce
- 1 tbsp honey
- 1/2 tbsp rice mirin
- 200g cooked prawns
- Cook noodles in boiling water according to package instructions. Drain and set aside.
- Meanwhile, add the sesame oil to a large frying pan over a medium heat. Add the beansprouts and stirfry for 2-3 minutes. Add the noodles and soy sauce and stir to coat. Set aside.
- In a separate frying pan heat the sesame oil and garlic, stirring. Add the soy sauce, honey and rice mirin and stir until combined. Add the prawns and cook for 2-3 minutes until the prawns have heated through and sauce has thickened to a sticky glaze. Serve over noodles.