This is a quick and easy recipe, perfect for a weeknight dinner. It’s packed with veggies and protein, but the silky udon make it feel super indulgent! You can also use whatever vegetables you have in the fridge, so use this recipe as a guideline!
This dish contains the following allergens: sesame, Soybeans, Eggs, Fish
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3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Utensils
Step 1
Start by preparing all your vegetables. Thinly slice everything (this makes it cook super fast) – for the pak choi, separate the leafy part from the stem, then slice the stem into strips
Step 2
Add a splash of vegetable oil and sesame oil to your Ninja Foodi ZEROSTICK Wok and turn to a high heat
Step 3
Add your shallot, garlic, chilli, and spring onions. After a minute it should be fragrant, so add the rest of your vegetables except for your pak choi leaves. Once everything is softened, stir in your leaves and remove from the pan
Step 4
Meanwhile, boil the water for your udon. Cook according to the packet instructions – fresh udon should only take 1-2 minutes
Step 5
Pat dry your prawns and season with salt and pepper. Add another splash of oil to the wok, keeping it on a high heat, then quickly sear your prawns on both sides
Step 6
Once pink and cooked through, add your udon and vegetables
Step 7
In a small bowl, whisk together the soy sauce, sesame, oyster sauce, rice vinegar, and honey. Pour over contents of the wok, and toss until everything is well combined
Step 8
Garnish with a crispy fried egg, sesame seeds, chilli oil, and thinly sliced spring onions. Enjoy!
Start by preparing all your vegetables. Thinly slice everything (this makes it cook super fast) – for the pak choi, separate the leafy part from the stem, then slice the stem into strips
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 2 of 8
Add a splash of vegetable oil and sesame oil to your Ninja Foodi ZEROSTICK Wok and turn to a high heat
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 3 of 8
Add your shallot, garlic, chilli, and spring onions. After a minute it should be fragrant, so add the rest of your vegetables except for your pak choi leaves. Once everything is softened, stir in your leaves and remove from the pan
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 4 of 8
Meanwhile, boil the water for your udon. Cook according to the packet instructions – fresh udon should only take 1-2 minutes
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 5 of 8
Pat dry your prawns and season with salt and pepper. Add another splash of oil to the wok, keeping it on a high heat, then quickly sear your prawns on both sides
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 6 of 8
Once pink and cooked through, add your udon and vegetables
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 7 of 8
In a small bowl, whisk together the soy sauce, sesame, oyster sauce, rice vinegar, and honey. Pour over contents of the wok, and toss until everything is well combined
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
Step 8 of 8
Garnish with a crispy fried egg, sesame seeds, chilli oil, and thinly sliced spring onions. Enjoy!
3 packs
fresh udon noodles
200g
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
150g
mushrooms (we used a mix of chestnut and beech), sliced
1
carrot, julienned
2
spring onions, sliced
2 tbsp
soy sauce
2 heaped tbsp
oyster sauce
2 tsp
rice vinegar
1/2 tbsp
honey
1 tbsp
sesame oil
Vegetable oil
To serve
Crispy fried egg
Spring onions, diagonally sliced
Toasted sesame seeds
Chilli oil
3 packs
fresh udon noodles
7oz
raw king prawns
1
shallot, thinly sliced
1
aubergine, thinly sliced
1
red chilli, minced
4
garlic cloves, minced
2
pak choi, sliced
5.25oz
mushrooms (we used a mix of chestnut and beech), sliced
