for 4 person

Noodles

250 g	ramen noodles
	salted water, boiling

Sauce

6 tbsp	oyster sauce
6 tbsp	soy sauce
2 tbsp	mirin (rice wine)
2 cm	ginger, finely grated
1	garlic clove, squeezed
1	red chilli, deseeded, finely chopped
¼ tsp	salt
a little	pepper

Prawns

	toasted sesame oil for frying
200 g	peeled raw prawn tails (organic)

Yakisoba

300 g	Chinese cabbage, cut into 1 cm strips
300 g	carrots, cut into thin slices
100 g	shiitake mushrooms, quartered
100 g	bean sprouts
	salt and pepper to taste
½ bunch	coriander, leaves torn off

How it's done

Noodles

Cook the noodles in boiling salted water for approx. 4 mins. until al dente, drain, rinse with cold water, set aside.

Sauce

Place the oyster sauce in a bowl along with all the other ingredients up to and including the pepper, mix well.

Prawns

Heat a dash of oil in a non-stick frying pan. Add the prawns, fry for approx. 3 mins. on each side, remove, set aside.

Yakisoba

Heat a dash of oil in the same pan. Add the Chinese cabbage, carrots and mushrooms, stir fry for approx. 4 mins. Add the sprouts, stir fry for approx. 2 mins., remove and set aside. Heat a dash of oil in the same pan, add the noodles, stir fry for approx. 3 mins. Pour in the sauce, bring to the boil, return the reserved prawns and vegetables to the pan, heat gently, season. Garnish with the coriander.

Show complete recipe