About the Recipe
This Italian and Japanese-inspired dish is chockfull of flavour, with a hint of spiciness. Serve as a one-dish meal, or as part of a main meal.
Ingredients
Udon noodles – 600 g (1 lb 5⅓ oz)
Canned anchovies in oil – 15 g (½ oz), drained and minced, reserve 3 tsp oil for frying
Garlic – 3 cloves, peeled and finely chopped
Bird's eye chillies – 4, finely sliced
Shiitake mushrooms – 55 g (2 oz), caps wiped, stems discarded and finely sliced
Cherry tomatoes – 20 g (⅔ oz), halved
Asparagus – 150 g (5⅓ oz), ends trimmed and diagonally sliced
Prawns (shrimps) – 250 g (9 oz), peeled, tails left intact
Black peppercorns – 1 tsp, lightly crushed
Mixed dried Italian herbs – 1 tsp
Water – 200 ml (6½ fl oz / ⅘ cup)
Spring onion (scallion) – 1 sprig, diagonally sliced
Salt – a pinch
Preparation
Step 1
Bring a pot of water to the boil. Blanch udon noodles for 30 seconds, then drain and keep warm.
Step 2
In a frying pan, heat reserved oil from anchovies over medium heat. Add garlic and stir-fry until fragrant, then add anchovies and fry for 20 seconds. Add chillies, mushrooms, tomatoes, and asparagus and stir-fry for 1-2 minutes. Add prawns and stir-fry until they turn pink. Toss lightly to mix well and season with pepper and herbs.
Step 3
Add water to pan, then leave to simmer for 1 minute. Add udon noodles and simmer for another minute. Add spring onion and salt and stir to mix well. Simmer until almost dry, then remove from heat.
Step 4
Dish out and serve immediately.
Note: This recipe has a high carbohydrate level, so serve in small portions and make sure it is within the limit of your carbohydrate allowance. As an alternative, reduce the quantity of noodles and serve together with a high-protein dish and salad.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo