Ingredients
- 1 packet of Hakubaku Soba Noodles
- 1 Tbs of canola oil
- 14 Cooked Spencer Gulf Prawns
- 1 Tsp S&B Curry Powder
- 1 Tbs Soy Sauce
- 1 Tbs Tomato Sauce
- 1 Tbs Worcestershire Sauce
- A good dollop of apricot jam
- 1/2 a head of broccoli cut into florets
- 150 grams of diced cabbage
Method
- Stir to combine sauces, curry powder and apricot jam and put aside.
- Bring a pot of water to the boil, add Hakubaku Soba Noodles and cook for three minutes. Drain.
- While the noodles are cooking, in a wok or frying pan add canola oil with broccoli and fry for three minutes,; add cabbage for a further two minutes then add the cooked prawns.
- Add the cooked noodles and combined sauce mixture and stir together until heated through.
- Serve in bowls and enjoy.
Product used in recipe
- Hakubaku - Organic Soba Noodle
- S&B - Oriental Curry Powder
