SAUTÉED UDON NOODLES WITH PRAWNS AND SPHERIKA STRAWBERRY PEARLS

• 150g udon noodles
• 1 eggplant
• 1 onion
• 2 carrots
• 6 dried tomatoes
• 20 raw prawns
• Extra virgin olive oil
• Sesame oil
• 1 can of coconut milk
• 1 jar of Spherika Strawberry pearls
• Salt
• Turmeric

1. Cut the vegetables into strips.
2. Cook udon noodles in hot water for 3 minutes. Rehydrate the dried tomatoes.
3. Put a good drizzle of extra virgin olive oil in the hot wok, add the finely julienned onion and 2 tablespoons of sesame oil, sauté.
4. Add the carrots cut into sticks, aubergines and the rehydrated sun-dried tomatoes, cut into pieces. Once the vegetables are sautéed, add the raw prawns.
5. When they start to change color, add the coconut milk and a pinch of turmeric to give the sauce a slight color.
6. When the sauce begins to reduce, add the cooked noodles and stir them to mix them with the other ingredients, serving immediately.
7. Accompany with Spherika strawberry pearls.

SERVINGS: 4