Yakisoba with prawns
Yakisoba is the weeknight hero you’ll return to time and again.
- 300 gm thin fresh or frozen egg noodles
- 1 tbsp neutral-flavoured oil
- ½ onion, sliced
- 100 gm white cabbage, coarsely chopped
- 600 gm large uncooked prawns (about 10), peeled, deveined, tail intact
- 60 gm bean sprouts, trimmed
- 1 spring onion, thinly sliced, plus extra to serve
- Micro purple shiso, to serve
- YAKISOBA SAUCE
- 60 ml (¼ cup) soy sauce
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tbsp sake
- 1 tsp caster sugar
- For yakisoba sauce, whisk ingredients in a small bowl to dissolve sugar and combine. Set aside.
- Blanch noodles in a saucepan until al dente (1 minute; take care not to overcook noodles as they fall apart when stir-fried). Drain; rinse under cold running water, then drain well. Transfer to a bowl, drizzle with half the oil, toss to coat and loosen. Set aside.
- Heat remaining oil in a wok over high heat. Add onion and cabbage; stir fry until light golden and almost tender (2-3 minutes). Add prawns; stir-fry until golden but not cooked through (1-2 minutes). Add bean sprouts; stir-fry for 30 seconds. Add noodles, yakisoba sauce and spring onions; toss to coat in sauce. Remove from heat and season with salt, and black and white pepper to taste. Serve scattered with extra spring onions.
Here, springy noodles are tossed with plump prawns, crisp vegetables and a savoury-sweet sauce that’s equal parts glossy and moreish. Tip: Substitute prawns for sliced pork belly or sliced chicken thighs instead.
For yakisoba sauce, whisk ingredients in a small bowl to dissolve sugar and combine. Blanch noodles in a saucepan until al dente (1 minute; take care not to overcook noodles as they fall apart when stir-fried).
Drain; rinse under cold running water, then drain well. Transfer to a bowl, drizzle with half the oil, toss to coat and loosen. Heat remaining oil in a wok over high heat.
Add onion and cabbage; stir fry until light golden and close to tender (2-3 minutes). Add prawns; stir-fry until golden but not cooked through (1-2 minutes). Add bean sprouts; stir-fry for 30 seconds.
Add noodles, yakisoba sauce and spring onions; toss to coat in sauce. Remove from heat and season with salt, and black and white pepper to taste.
Serve scattered with extra spring onions.
