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Lapas Prawn, Udon Noodle Stir Fry

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Ingredients

Adjust Servings:
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 carrot sliced thin
3 large broccoli florets bite size
1/2 zucchini sliced
2 leeks sliced thin (white part) or 1/2 white onion
1 (3 ounce) can bamboo shoots drained
1/4 cup rice wine vinegar

Nutritional information

569.8
Calories
88 g
Calories From Fat
9.8 g
Total Fat
1.4 g
Saturated Fat
142.9 mg
Cholesterol
2301.9 mg
Sodium
89.4 g
Carbs
7.4 g
Dietary Fiber
7.2 g
Sugars
31.7 g
Protein
1256g
Serving Size

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Lapas Prawn, Udon Noodle Stir Fry

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    This recipe was a disaster when it came to flavor. I understand low sodium, I really do. But, all I could taste was vinegar. I had to make quite a lot of changes as I was cooking it so it tasted like something besides vinegar. I cooked my noodles according to the pkg directions which was for 5 mins. not 12. I added garlic powder, sesame oil, lite soy sauce, fresh ground pepper, a bottle of clam juice and the vinegar still overpowered the dish. Also, this made enough for 6 people and I picked through and got the shrimp and vegetables and threw out the extra udon. I knew as I was cooking this that it was going to be a waste of wonderful shrimp, and I am sorry to say I was right. I like low-fat, low-salt as much as the next person but this was too extreme and had no flavor. Oh yeah, except for the vinegar.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Lapa’s prawn, udon noodle stir fry,Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr’s orders for a healthy heart,This recipe was a disaster when it came to flavor. I understand low sodium, I really do. But, all I could taste was vinegar. I had to make quite a lot of changes as I was cooking it so it tasted like something besides vinegar. I cooked my noodles according to the pkg directions which was for 5 mins. not 12. I added garlic powder, sesame oil, lite soy sauce, fresh ground pepper, a bottle of clam juice and the vinegar still overpowered the dish. Also, this made enough for 6 people and I picked through and got the shrimp and vegetables and threw out the extra udon. I knew as I was cooking this that it was going to be a waste of wonderful shrimp, and I am sorry to say I was right. I like low-fat, low-salt as much as the next person but this was too extreme and had no flavor. Oh yeah, except for the vinegar.,Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr’s orders for a healthy heart


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    Steps

    1
    Done

    Bring Water to Boil, Add Noodles, Cook 12 Minutes, Drain and Reserve.

    2
    Done

    Add Oil to Skillet (non-Stick) Over Medium High Heat.

    3
    Done

    Reduce to Medium Heat.

    4
    Done

    Add Veggies, Shoots, Vinegar and Broth.

    5
    Done

    Bring to Boil, Reduce Heat.

    6
    Done

    Add Prawns.

    7
    Done

    Add Noodles, Simmer Until Prawns Are Cooked Through (15 Minutes).

    8
    Done

    If Too Dry Add Water, Cook 5 Minutes.

    9
    Done

    Serve With Hot and Sour Soup.

    10
    Done

    Stir Fried Veggies and Spring Rolls.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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