Ingredients
- Noodles:
- 180g Hakubaku Organic Yakisoba Noodle
- 1/2 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp light soy sauce
- 1 tbsp Japanese cooking sake or white wine
- 1/2 tsp Chicken stock powder (Lee Kum Kee- instant Chicken Bouillon Powder recommended)
- A pinch of sea salt
- 1/4 tsp grated garlic
- 1/4 tsp grated ginger
- Ingredients:
- 4-6 prawns
- ½ cups of fresh coliander (garnish)
- 1 lime (garnish)
Method
- Clean the prawns and remove the dark vein with a small wooden stick or a small sharp knife.
- Heat a non-stick frying pan over medium-high heat. Add oil and prawns, cook until prawns are cooked through. Season with salt and pepper, then remove the prawns from the pan.
- Cook the yakisoba noodles according to the packet instructions.
- Heat a non-stick frypan over medium heat. Add vegetable oil. Stir-fry grated garlic and grated ginger for 20 seconds until fragrant. Increase heat to high. Add yakisoba noodles, stir-fry with sesame oil, light soy sauce, Japanese cooking sake, and chicken stock powder. Cook for 1-2 minutes.
- Taste the noodles and adjust the flavor with salt, pepper, or light soy sauce to your liking.
- Divide among plates. Top with fresh coriander, cooked prawns, and lime wedges, if desired.
Product used in recipe
- Hakubaku - Organic Yakisoba Noodle
- Lee Kum Kee - Sesame Oil
- Lee Kum Kee - Chicken Bouillon Powder
