Sweet Chili and Prawns Udon
14 oz. udon noodles
1 clove garlic, minced
1-2 tbsp. water
1-2 medium carrots, sliced lengthwise
20 whole sugar snap peas
10 small baby corn, cut in half
1 green onion, chopped
10-15 medium sized raw prawns
sweet chili sauce to taste
1/4 cup cilantro, chopped
Prepare udon according to package directions.  In a non-stick pan, cook garlic for a few minutes.  Add carrots, sugar snap peas, corn, and onions.  Cook until veggies soften up a bit.  Throw in the raw prawns until they turn pink.  Add the udon into the pan along with sweet chili sauce to taste.  Toss with cilantro and serve.
Source: Intolerant Offspring Original
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Soy, and Tree Nut