Lapa's prawn, udon noodle stir fry

Recipe by nikkiroony

Low sodium, low fat, no cholestral main dish developed recipe, looking at what was on hand and following Dr's orders for a healthy heart

Top Review by Sugarpiehoneybunch

This recipe was a disaster when it came to flavor. I understand low sodium, I really do. But, all I could taste was vinegar. I had to make quite a lot of changes as I was cooking it so it tasted like something besides vinegar. I cooked my noodles according to the pkg directions which was for 5 mins. not 12. I added garlic powder, sesame oil, lite soy sauce, fresh ground pepper, a bottle of clam juice and the vinegar still overpowered the dish. Also, this made enough for 6 people and I picked through and got the shrimp and vegetables and threw out the extra udon. I knew as I was cooking this that it was going to be a waste of wonderful shrimp, and I am sorry to say I was right. I like low-fat, low-salt as much as the next person but this was too extreme and had no flavor. Oh yeah, except for the vinegar.

Ingredients Nutrition


  1. Bring water to boil, add noodles, cook 12 minutes, drain and reserve.
  2. add oil to skillet (non-stick) over medium high heat.
  3. reduce to medium heat.
  4. add veggies, shoots, vinegar and broth.
  5. bring to boil, reduce heat.
  6. add prawns.
  7. add noodles, simmer until prawns are cooked through (15 minutes).
  8. if too dry add water, cook 5 minutes.
  9. serve with hot and sour soup.
  10. stir fried veggies and spring rolls.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a