Monday Dinner Dines #2.

Last night for dinner I made the family a new recipe that went down a treat. After a humid, windy monday- a simple but healthy teriyaki prawn and udon noodle stir fry seemed like the easy way to go. Other than the fact that it's a simple stir fry, the colours of the ingredients used are what attracted me to this recipe from the WeightWatchers Summer Program Cookbook. The vibrant purple cabbage, yellow baby sweet corns and fresh green baby green beans allowed this summer stir fry to please the trio that consumed it. A stirfry is such a simple dish to make and by filling it with the right foods they can keep you full and healthy at the same time. I love cooking stirfrys because I love cooking in our hardcore wok! It's like a god send for mixing different flavours throughout the meal. As well as this cooking in a wok also makes you look and feel legit (lol) creating delicious masterpieces! Oh yes and that is roasted sesame seeds you see on the top and yes they were to die fooooor! I can't wait to have my own veges to add to stirfries very VERY soon!!! Yay <3

Recipe below babes!

Serves: 4 Prep: 15 mins Cooking time: 15 mins

~ 180g dried udon noodles

~ 1 tbs sunflower or canola oil

~ 500g medium peeled green prawns, tails intact

~ 400g red cabbage, shredded

~ 150g baby green beans, halved

~ 4 green shallots, thinly sliced

~ 125g fresh baby corn, halved diagonally

~ 1 garlic clove, crushed

~ 2 tsp finely grated fresh ginger

~ 1/2 cup (125ml) teriyaki sauce (I used Kikkoman teriyaki stir fry sauce)

~ 2 cups of fresh bean sprouts

~ 2 tsp sesame seeds, toasted (see note)

1. Cook noodles in a large saucepan of boiling salted water (following packet instructions or until just tender). Drain. Rinse under cold water. Drain em!

2. Meanwhile, heat a wok over high heat. Add one teaspoon of wok oil and heat for 20 seconds. Stir-fry half of the prawns for 2-3 minutes or until just cooked through. Transfer to a plate. Repeat with another teaspoon of oil and remaining prawns.

3. Reheat wok over a high heat. Add remaining oil and heat for 20 seconds. Stir-fry cabbage and beans for 2-3 minutes or until lightly browned. Add shallots, corn, garlic, ginger and stir-fry for 2-3 minutes or until just tender.

4. Add sauce, sprouts, noodles and prawns. Stir-fry for 2-3 minutes or until heated through. Serve sprinkled with sesame seeds.

N O T E: To toast sesame seeds, toss them in a small non-stick frying pan over a medium heat until lightly golden.

-Lucy

#stirfry #wok #sesameseeds