400 g Udon noodles
approx. 20 prawn
150 g snow peas
2 bell peppers of different colors
150 g cauliflower and broccoli buds
1 red chili pepper
1 dl chopped spring onion
1 dl chopped coriander
2 limes
3–4 tbsp soy sauce
salt and pepper from a grinder
sesame oil for cooking
Cook the noodles as described on the packet and allow to cool. Add a splash of sesame oil to the noodles and set aside.
Cut all vegetables to the desired size for the wok, chop the spring onion and chili pepper and cut the limes in half. Cook the vegetables in sesame oil on a hot pan on the grill for approx. 2–3 minutes until they get some color. The vegetables can remain quite firm. Add the chopped spring onion and chili pepper. Turn the wok temperature down to a low heat. Add the noodles in the wok. Season with salt, pepper and soy sauce and stir lightly. You can also add flavor by using various Asian spice sauces, such as sweet chili sauce or sriracha.
Grill the prawn on a hot grid until they become bright red, approx. 1–1.5 min per side. Season with salt and pepper and sprinkle some lime juice on the prawn. Add the prawn to the wok and stir by gently lifting. Finish the wok with grilled lime halves and coriander.
