Kamis, 07 April 2011

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.


    • 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.

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