Zero Fuss Glazed Beef, Prawn & Udon Noodle Salad
with Shredded Wombok & Sesame Dressing
- Crustaceans
- Sesame
- Soy
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
Sweet, sticky ginger-glazed beef strips nd prawns meet a refreshing udon noodle salad tossed with crisp shredded wombok. Dressed simply in a rich Japanese sesame dressing, this dish is a quick and vibrant fusion of flavour and crunch, all ready in under 30 minutes.
Ingredients
250 g
Beef Strips
1 sachet
Crispy Shallots
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Cucumber
1 packet
Ginger Paste
1 packet
Mixed Salad Leaves
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Shredded Wombok
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes.
- Drain, rinse and allow to cool slightly.
- Meanwhile, thinly slice cucumber into half-moons.
- In a large bowl, combine sesame dressing and ponzu. Set aside.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm.
- Return frying pan to high heat with a drizzle of olive oil.
- When oil is hot, cook beef strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
- Remove from heat, return all beef and prawns to the pan, then add ginger paste and a splash of water, tossing to coat.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
- To the bowl with sesame-ponzu dressing, add cooked udon noodles, shredded wombok, mixed salad leaves and cucumber. Season and toss to combine.
- Divide udon noodle salad between bowls and top with ginger glazed beef and prawns. Spoon over any remaining glaze from the pan and garnish with crispy shallots. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it tasty, with delicious flavours and a standout ginger taste that was well-loved.
- Ease of prep: Customers praised how quick and easy it was to prepare, with some noting it's very quick to make.
- Suggestions: Some felt the cold noodles didn't pair well with hot meat; consider serving all components warm.
- Portions: Several mentioned large portion sizes, with one noting it was too much for two people.
- Texture: A few found the beef strips tough or gristly; ensure meat is cooked quickly over high heat.
