Prawn Yaki Soba

Enough for 4-6

A Japanese street food cooked over a high heat so the veg char and add fantastic flavour. Always good for lunch or supper especially with a house full of boys! Yakisoba noodles are a specific type of noodle but I tend to use soba noodles as these are easier to find in my supermarket.

Sauce:
3 tbsp light soy sauce + 2 tbsp extra for seasoning the noodles
3 tbsp oyster sauce
2 tbsp Worcestershire sauce
White pepper
1 tbsp soft brown sugar

250g dried soba noodles

Toppings:
3 tbsp toasted sesame seeds, black and white
3 tbsp pickled ginger
3 tbsp crispy fried onions (store bought is totally ok)

2 tbsp coconut oil
2 onions
6 cavolo nero leaves
2 peppers, mixed colours
12 spring onions
450g raw king prawns
300g beansprouts

  1. Put all the sauce ingredients into a mug or small bowl and whisk together.
  2. Put the noodles on to cook as per the instructions on the packet keeping them a little al dente. 
  3. Drain into a colander and run cold water over them to wash off the starch and stop them from overcooking.
  4. Allow to drain and then season the noodles with the two extra tablespoons of light soy sauce.
  5. Meanwhile, I prep my topping ingredients:
  6. Dry fry the sesame seeds using the huge frying pan that you plan to use to cook the whole dish and when toasted and golden put into a small bowl. 
  7. Finely slice the pickled ginger and put into a bowl.
  8. Measure out the crispy onions into another bowl.
  9. When all this is prepared, halve, peel and finely slice the onions.
  10. Heat 1 tbsp of coconut oil in a huge frying pan over a medium heat.
  11. Add the onions and stir a little to spread them out.
  12. While they are cooking remove the stalks from the cavolo nero leaves and finely chop the stalks.
  13. Add the stalks to the onions and turn the heat up to high.
  14. Cook until almost soft and a little charred. About 3-4 minutes.
  15. When ready, set aside in a large bowl.
  16. Meanwhile, finely slice the peppers. Don’t forget to keep an eye on the onions.
  17. Add the remaining 1 tbsp of coconut oil in the same huge frying pan and keep over a high heat.
  18. Add the sliced peppers and cook until beginning to soften and char. 3-4 minutes.
  19. Put them into the same bowl as the onions.
  20. Meanwhile, peel back any dry skin from the spring onions and then finely slice – please use the green bits too.
  21. Once you’ve taken the peppers out of the pan add the raw prawns and sprinkle with a little sea salt.
  22. Stir fry until just pink then transfer to the bowl.
  23. Now tip the cold noodles into the pan and keep the heat up high and cook for 30 seconds stirring to help them warm up.
  24. Add the spring onions, the bowl of veg and prawns and the sauce.
  25. Stir fry until hot using tongs to stir together.

Serve in a large warm bowl and bring to the table for people to help themselves. Put the toppings in little bowls and offer these too. Possibly include some finely chopped chilli.

BEANSPROUTS: are a super food. They are a rich source of vegetable protein and are high in fiber. They also contain vitamins A, B, C, D, E and K, folate and are an excellent source of iron, potassium, calcium, phosphorous, magnesium and zinc.

BLACK SESAME SEEDS: are amongst the most ancient on the planet. These small, oval, flat seeds come from a flowering plant of the Pedaliaceae family. The seed pods burst open when they mature (giving rise to “open sesame” in the Arabian Nights).  Compared with other seeds, black sesame seeds have the highest oil content. The oil is known to stay fresh longer (ie it does not easily turn rancid).

PEPPERS: red, yellow and orange peppers contain higher levels of vitamins and phytonutrients (plant chemicals) than green peppers. They are also high in fiber and minerals including iron.  The chemicals that give the peppers their colour are ‘flavenoids’ of which there are many hundreds and which all have properties that help protect our DNA from oxidative damage and therefore ageing. 

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