Pan-Fried Udon with Peanuts And Prawns

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200 g Fresh udon noodles
Vegetable oil; for frying
1 Handful fresh coriander
200 g Fresh beansprouts
200 g Raw tiger prawns; shelled
1/4 ts Salt
2 ts Sesame oil
4 Shallots; peeled
2 Fresh limes; cut into wedges
; on
150 g Salted peanuts
2 tb Soy sauce
1 ts Hot chilli sauce
2 lg Red chillies; cut into rings

Original recipe makes 2 servings



1 Heat 2cm vegetable oil in a large frying pan. When the oil is very hot, add the shallots and chilli and cook for 3-4 minutes until crisp and golden brown. 2 Plunge the noodles into a large pan of boiling water. Bring back to the boil, simmer for a minute until tender then drain well. 3 Heat a little vegetable oil and sesame oil in a wok. When hot, add the prawns and noodles and cook over a high heat for 1-2 minutes. Roughly chop the peanuts in a mini chopper. 4 Add the peanuts to the pan with the beansprouts. Add the soy sauce and chilli sauce, and heat through. 5 Remove from the heat and stir in the coriander. Divide between four large plates and scatter over the crispy shallot mixture. Serve with wedges of lime for squeezing over. Per serving: 64 Calories (kcal); 5g Total Fat; (61% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1298mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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