Lapa's prawn, udon noodle stir fry |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr's orders for a healthy heart Ingredients:
6 ounces udon noodles |
6 cups water |
1 tablespoon olive oil |
1/4 lb long beans or 1/4 lb green beans, sliced to 1 inch pieces |
1 small carrot, sliced thin |
3 large broccoli florets, bite size |
1/2 zucchini, sliced |
2 leeks, sliced thin (white part) or 1/2 white onion |
1 (3 ounce) can bamboo shoots, drained |
1/4 cup rice wine vinegar |
1/2 cup low sodium chicken broth |
1/2 lb prawns, 40-51 count |
Directions:
1. Bring water to boil, add noodles, cook 12 minutes, drain and reserve.
2. add oil to skillet (non-stick) over medium high heat.
3. reduce to medium heat.
4. add veggies, shoots, vinegar and broth.
5. bring to boil, reduce heat.
6. add prawns.
7. add noodles, simmer until prawns are cooked through (15 minutes).
8. if too dry add water, cook 5 minutes.
9. serve with hot and sour soup.
10. stir fried veggies and spring rolls.
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