Yaki soba noodles

Ingredients (serves 4)

• 250g dried soba or ramen noodles (see note)
• 100ml reduced-salt soy sauce
• 3 teaspoons caster sugar
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil
• 150g green prawns, peeled, deveined, chopped
• 1 cup beansprouts
• 1 cup shredded cooked chicken
• 1 carrot, peeled, cut into thin matchsticks
• 3 green onions, thinly sliced diagonally
• 1/2 red capsicum, thinly sliced
• 2 eggs, lightly beaten
• 1 tablespoon sesame seeds, toasted

• Method

  1. Bring a large saucepan of water to the boil over high heat. Add noodles. Cook, uncovered, for 3 minutes or until just tender. Drain. Rinse under warm water. Set aside to drain.
  2. Combine soy sauce, sugar and sesame oil in a microwave-safe jug. Microwave on high (100%) for 1 minute or until hot. Stir and set aside.
  3. Heat peanut oil in a wok over high heat. Add prawns and stir-fry for 1 to 2 minutes or until prawns change colour. Add beansprouts, chicken, carrot, green onions, capsicum and soy mixture. Stir-fry for 1 minute. Add noodles and toss to combine.
  4. Pour egg over noodles. Cook, tossing gently, for 1 to 2 minutes or until egg just sets. Divide noodles between bowls. Sprinkle with sesame seeds. Serve.

  Notes

  • Soba noodles are made from buckwheat and wheat flour and are dark brown/grey. You can find them in the Asian section of the supermarket.