Udon Know How Good This Is

Ingredients for Noodles:

  • 1/2 cup udon noodles

Ingredients for Curry:

  • 1 tbsp oil
  • 1 shallot, roughly shopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 1/2 tbsp yellow curry paste
  • 2 cups coconut milk
  • 2 tbsp sugar
  • 2 tbsp chiu chow chilli oil
  • 2 tbsp fish sauce
  • 2 tbsp low-sodium soy sauce

Ingredients for Prawn Karaage:

  • 15 large prawns
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 egg, beaten
  • 1 tbsp corn starch
  • Cooking oil, for frying

Ingredients for Caramelised Onions:

  • 2 1/2 tsp olive oil
  • 1 onion, finely chopped
  • 1 tsp salt
  • 1/2 tbsp brown sugar
  • 1/2 tbsp balsamic vinegar

Ingredients for Greens:

  • 1/3 cup broccoli, steamed
  • 1/2 cup bok choy, steamed
  • 1 medium onion
  • 2 tsp fresh coriander
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds

Instructions:

  • Soak the noods in a bowl filled with cold water for 20-30 minutes. When they’re soft, drain and rinse. Set aside.
  • Meanwhile, prepare the yellow curry: Heat oil in a large pan on medium heat. Add the shallot, garlic and ginger, stir fry for 2-3 minutes. Add the yellow curry paste and stir fry for 1 minute. Stir in the coconut milk, sugar, chilli oil, fish sauce and soy sauce. Simmer for 15 minutes till it thickens slightly, set aside.
  • To make the prawn karaage: In a large bowl, combine the prawns, rice wine vinegar, sugar, soy, ginger and garlic. Mix well and marinate for 15-20 minutes in the fridge. Add the beaten egg and corn starch, mix well. Then, heat oil in a frying pan and add the prawns. Fry until golden brown for 5-6 minutes, set aside.
  • To make the caramelised onions: Heat oil in the same frying pan over low heat. Add the onions and a pinch of salt; cook very slowly for 15 minutes, stirring occasionally to prevent them from catching. When onions are softened and slightly golden, add some sugar and balsamic. Cook over low heat for another 5-7 minutes, stirring occasionally, until sticky and caramelised. Set aside.
  • In another large skillet, heat the oil over high heat. Add the broccoli and stir fry till bright green, then remove from pan and repeat the same with the bok choy.
  • Plate it however you like in a big noodle bowl. We went The Grammar Room route and poured the curry first, then placed the noods in the center, surrounded by the prawn karaage, fresh coriander, caramelised onions, broccoli and bok choy. Top it off with black & white sesame seeds.