BARBECUE KING PRAWNS WITH UDON NOODLES

Udon noodles are quite different to the ones I grew up with in the restaurant; they’re thicker and chewier, which creates a completely unique mouth-feel. Mixed with a classic Chinese barbecue sauce, crisp mangetout and juicy king prawns, this dish is simply delicious and will have you going back for seconds and maybe even thirds.

16 large raw king prawns (jumbo shrimp), peeled

5 tbsp Chinese Barbecue Sauce (see recipe or use shop-bought)

175g (3½ cups) beansprouts

100g (3½oz) mangetout (snowpeas)

300g (10oz) straight-to-wok udon noodles

From the store cupboard

2 tbsp vegetable oil

2 tbsp light soy sauce

1 tsp sugar

Carefully cut a slit along the back of each prawn and remove the digestive tracts. Rinse under cold water, then pat dry with kitchen paper and add to a large bowl. Add 2 tablespoons of the Chinese Barbecue Sauce and massage into the king prawns. Allow to marinate for 20 minutes.

Heat a non-stick griddle pan over a medium-high heat, add 1 tablespoon of the vegetable oil and cook the prawns for 2 minutes on each side; transfer to a warmed plate.

Place a wok over a medium-high heat and add the remaining vegetable oil along with the beansprouts and mangetout. Stir-fry for 1 minute, then add the noodles and continue to stir-fry for a further 3 minutes. Add the remaining barbecue sauce, light soy sauce, sugar and 4 tablespoons water and mix well until piping hot. Serve in warmed bowls and enjoy.