エビのスカンピうどんスープのレシピ

Instructions:

1. 
   1 Prepare the broth and noodles

   In a large pot, bring chicken stock to a simmer. Add lemon juice, white wine, and a pinch of salt. Cook the udon noodles in a separate pot according to package instructions, then drain and set aside.

2. 
   2 Sauté the prawns

   In a pan, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant. Add prawns and red chilli flakes, cooking until prawns turn pink. Season with salt and pepper.

3. 
   3 Assemble the soup

   Place the cooked udon noodles in bowls. Pour the simmering broth over the noodles, then top with the garlic-butter prawns. Garnish with chopped parsley and lemon zest. Serve hot.