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 carrots, sliced thin
3 large broccoli florets, bite size
1/2 zucchini, sliced
2 leeks, sliced thin (white part) or 1/2 white onions
1 (3 ounce) cans bamboo shoots, drained
1/4 cup rice wine vinegar
1/2 cup low sodium chicken broth
1/2 lb prawns, 40-51 count
Directions:
Bring water to boil, add noodles, cook 12 minutes, drain and reserve.
add oil to skillet (non-stick) over medium high heat.
reduce to medium heat.
add veggies, shoots, vinegar and broth.
bring to boil, reduce heat.
add prawns.
add noodles, simmer until prawns are cooked through (15 minutes).
if too dry add water, cook 5 minutes.
serve with hot and sour soup.
stir fried veggies and spring rolls.
Servings: 2
Time preparation: 30 min.
Time total: 60 min.