Kwoklyn Wan’s king prawn udon in hoisin sauce recipe

Udon are a much thicker and often round form of noodle with a dense, chewy texture – perfect for stir-fry dishes and soups alike.

king prawn udon in hoisin sauce
Sam Folan

SERVES 2-3

300g fresh udon noodles (about 2 nests)
2 tbsp vegetable oil
300g raw king prawns, peeled and deveined
150g diced onion
5 spring onions, cut into thin 5cm slices
80g sliced bamboo shoots
100g canned baby corn, quartered lengthways
1⁄2 tbsp sesame oil

FOR THE SAUCE
1 tbsp Chinese shaoxing rice wine
3 tbsp hoisin sauce
60ml vegetable stock
2 tsp sugar

  1. Combine the ingredients for the sauce in a bowl, mix well and set to one side.
  2. Rinse the noodles under warm water to loosen them, then drain and set to one side.
  3. Heat a nonstick wok over a medium-high heat, add the vegetable oil and fry the king prawns for 2 minutes, then add the onion, spring onions, bamboo shoots and baby corn, stir-frying for a further 3 minutes. Add the loosened udon noodles and continue to fry for another minute.
  4. Give the sauce mix a quick stir, add to the wok and continue to fry until all of the ingredients are well combined and warmed through. Remove from the heat, stir in the sesame oil and transfer to warmed serving bowls.

Now buy the book

1o minute Chinese takeaway


Our recipes are from 10-Minute Chinese Takeaway by Kwoklyn Wan (Quadrille, £16). To order a copy for £13.60 until 13 February, go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20.