Udon nudles with prawn by @davidvkuchyni

Thanks to David @davidvkuchyni, for taking a liking to our fish (quite rightly :)) and conjuring up tasty recipes.

  • Time of preparation:
    20 minutes
  • Leave the prawns in the fridge for several hours to gradually defrost prior to preparation.


Number of servings

  • 14 pcs king prawn
  • 400 g udon noodles
  • 2 handfuls chopped peking cabbage
  • 6 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • sriracha sauce to taste
  • 2 tablespoons sesame oil
  • 2 pcs spring onions
  • 1/2 handful sesame seeds


  • Cook the udon noodles as per the instructions. Strain them.

  • Heat the sesame oil in the pan and briefly fry the Peking cabbage so that it softens and takes on a little colour.

  • Move the cabbage to one side of the pan, add a little more sesame oil, and then the prawns. Cook them for a minute, turning half-way through.

  • Add half of the soy sauce, mix in and let it simmer. Then add the udon noodles and mix in.

  • Add the rest of the soy sauce, the oyster sauce, and the sriracha sauce to taste. Mix this all together thoroughly and let it bubble away for 2 minutes.

  • Turn off the hob and add most of the spring onions, setting some aside as garnish. Mix this together and get ready to plate up.

  • Serve in a bowl with a scattering of spring onions and a sprinkle of sesame seeds.

Enjoy your meal!