Prawn and Soba Noodle Stir Fry

Prawn Stir Fry - Serve yourself up a generous helping of this Prawn stir fry with garlicky prawns, Asian greens, bamboo shoots and delicious soba noodles.

Prawn and Soba Noodle Stir Fry

Serve yourself up a generous helping of this Prawn stir fry with garlicky prawns, Asian greens, bamboo shoots and delicious soba noodles.

5 from 2 votes

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Course: Main Course

Cuisine: Asian

Keyword: Noodles, Prawn dinner, Prawn Stir Fry, Quick dinner, Soba noodles, Stir fry

Total Time: 30

Servings:

Equipment

Pot
Stovetop
Wok or frying pan

Ingredients

Garlic 4 cloves
350 g raw peeled prawns
1 teaspoon olive oil
½ teaspoon Shaoxing wine
Spring onion ⅓ bunch
125 g baby corn sub corn kernels
3 heads pak choi
200 g mushrooms Swiss brown pref.
1 tin bamboo shoots 225g
270 g raw soba noodles
Sesame oil 1 ¼ tsp
⅓ cup vegetable stock
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon cornflour
Pinch white pepper
1 tablespoon vegetable oil
Salt

Instructions

Bring a pot of water to boil for your soba noodles. Meanwhile, continue to the next step.
Peel and crush 4 cloves of garlic, and place half in a bowl with prawns, olive oil, Shaoxing wine and ¼ teaspoon salt. Set aside.
Garlic, 350 g raw peeled prawns, 1 teaspoon olive oil, ½ teaspoon Shaoxing wine, Salt
Finely slice ⅓ bunch spring onions on an angle. Slice baby corn into 1-2 cm pieces, or you can leave long if you prefer. Chop and discard the base of your pak choi and rinse to clean out any dirt, then slice into 3 cm pieces. Slice mushrooms. Drain bamboo shoots.
Spring onion, 125 g baby corn, 3 heads pak choi, 200 g mushrooms, 1 tin bamboo shoots
Once your water is boiling add soba noodles and cook for just 2 ½ minutes, stirring regularly so they don’t stick. Drain, then add ¼ teaspoon sesame oil. Set aside, covered to keep warm.
270 g raw soba noodles, Sesame oil
Make a sauce by mixing vegetable stock, soy sauce, dark soy sauce, oyster sauce, cornflour, 1 teaspoon sesame oil and white pepper.
Sesame oil, ⅓ cup vegetable stock, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornflour, Pinch white pepper
Heat a wok or frying pan on high heat, add vegetable oil, then cook reserved garlic with half the spring onion until fragrant - 30 seconds - then add baby corn, pak choi, mushrooms and bamboo shoots and cook for 2 minutes or until crisp.
Garlic, Spring onion, 125 g baby corn, 3 heads pak choi, 200 g mushrooms, 1 tablespoon vegetable oil, 1 tin bamboo shoots
Remove vegetables to a plate, then add prawns to the hot wok, and cook for 2-3 minutes on each side, until golden.
You may want to serve your child their portion of plain cooked vegetables and prawns at this point, before we add the sauce back in.
Tip vegetables back into the pan and add the sauce. Cook for 1-2 minutes, so the sauce thickens.
350 g raw peeled prawns
To serve kids, you can serve them plain prawns and vegetables with plain noodles, or with sauce on the side. You can also cut up noodles.
To serve adults, serve prawns and veggies on top of your soba noodles and top with remaining slices of spring onion.
Spring onion

Nutrition