Name: Fragrant prawns with Thai basil and udon noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 270 gm packet dried udon noodles; Peanut oil, for shallow-frying; 16 large green king prawns, peeled, cleaned, tails intact; 8 wonton wrappers; 2 tbsp garlic, chilli, and Thai basil paste (see note); 1 bunch broccolini (200gm), trimmed, halved widthways; 4 makrut lime leaves, finely shredded; 1 cup (loosely packed) Thai basil leaves, plus extra to serve; 1 tbsp fish sauce; 100 gm enoki mushrooms, trimmed; 250 gm grape tomatoes, halved

Dress up your packet noodles with fresh flavours for a well-rounded and easy meal. We used prawns for a seafood dish but a fast protein like chicken works as well.

If you’re after some more noodle inspiration, check out our collection of noodle stir-fry recipes here.

Ingredients

270 gm packet dried udon noodles

Peanut oil, for shallow-frying

16 large green king prawns, peeled, cleaned, tails intact

8 wonton wrappers

2 tbsp garlic, chilli, and Thai basil paste (see note)

1 bunch broccolini (200gm), trimmed, halved widthways

4 makrut lime leaves, finely shredded

1 cup (loosely packed) Thai basil leaves, plus extra to serve

1 tbsp fish sauce

100 gm enoki mushrooms, trimmed

250 gm grape tomatoes, halved

Method

1.Cook udon in a large saucepan of boiling water until just cooked (4-5 minutes); drain.

2.Meanwhile, heat 3cm oil in a large saucepan over high heat. Shallow-fry wontons until golden (30 seconds each side). Drain on paper towel; season to taste.

3.Heat oil in a large wok over high heat. Stir-fry paste and prawns until just cooked through (2-3 minutes). Remove with a slotted spoon and keep warm.

4.Using same wok, stir-fry broccolini and lime leaves until lightly charred (2 minutes). Add udon, basil, fish sauce and mushrooms; stir-fry until mushrooms are cooked (3-4 minutes).

5.Divide udon mixture among plates. Top with prawns and tomatoes, scatter with extra Thai basil and serve with fried wontons on the side.

Garlic, chilli and Thai basil paste are available from supermarkets and specialty food shops.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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