Prawn yakisoba – dinner 05/05/09
Serves 2
Preparation time 15minutes
Cooking time 15minutes
12 whole tiger prawns (fresh)
150g Fine cut wheat Udon noodles (most packs of udon come pre portioned so 150g is 2)
1 ½ Carrots (medium size)
1/3 of a whole Savoy cabbage (finely sliced)
1 x Onion (cut in half and finely sliced)
2 cloves garlic (finely sliced)
2/3 thumb of fresh ginger (finely grated)
2 tbsp sesame oil
12g / 1 tbsp soft brown sugar
30g / 2 ½ tbsp rice wine vinegar
30g / 2 ½ tbsp dark soy sauce
1 spring onion (finely sliced for finishing)
This is a really easy dish to make I have been to my local Japanese restaurant a couple of time and really enjoyed this dish and thought I would give it a go. Tiger prawns are quite expensive so if you prefer you could use 400g Pork fillet (1 cm sliced against the grain) I used pork the first time I did this and it was great!!
Method
1) Peel the prawns keeping all the shell and heads!! (these will make an exceptional shellfish stock!)
2) Mix together the sugar, vinegar and the soy sc in a bowl and leave on the side until the end.
3) Put a pan of lightly salted water on to boil, when it comes to the boil add your noodles stirring once or twice they will only take 4-5 minutes to cook. When they are done remove, drain and add cold water to refresh, stop them from sticking and remove extra starch. Leave them to one side until needed.
4) Take a wok or large bottomed pan on the heat on a med/high heat (mark 5) add the oil onions and garlic and stir continually for about 3mins
5) Add the cabbage and the ginger and continue stirring for 2mins then add the peeled prawns/sliced pork cook for 5mins keeping stirring.
6) Add the noodles and the soy mix and stir in continue to stir until the prawns are cooked and the soy mix has thickened slightly
7) Place in a bowl with the spring onions on top and serve.
Serves 2
Preparation time 15minutes
Cooking time 15minutes
12 whole tiger prawns (fresh)
150g Fine cut wheat Udon noodles (most packs of udon come pre portioned so 150g is 2)
1 ½ Carrots (medium size)
1/3 of a whole Savoy cabbage (finely sliced)
1 x Onion (cut in half and finely sliced)
2 cloves garlic (finely sliced)
2/3 thumb of fresh ginger (finely grated)
2 tbsp sesame oil
12g / 1 tbsp soft brown sugar
30g / 2 ½ tbsp rice wine vinegar
30g / 2 ½ tbsp dark soy sauce
1 spring onion (finely sliced for finishing)
This is a really easy dish to make I have been to my local Japanese restaurant a couple of time and really enjoyed this dish and thought I would give it a go. Tiger prawns are quite expensive so if you prefer you could use 400g Pork fillet (1 cm sliced against the grain) I used pork the first time I did this and it was great!!
Method
1) Peel the prawns keeping all the shell and heads!! (these will make an exceptional shellfish stock!)
2) Mix together the sugar, vinegar and the soy sc in a bowl and leave on the side until the end.
3) Put a pan of lightly salted water on to boil, when it comes to the boil add your noodles stirring once or twice they will only take 4-5 minutes to cook. When they are done remove, drain and add cold water to refresh, stop them from sticking and remove extra starch. Leave them to one side until needed.
4) Take a wok or large bottomed pan on the heat on a med/high heat (mark 5) add the oil onions and garlic and stir continually for about 3mins
5) Add the cabbage and the ginger and continue stirring for 2mins then add the peeled prawns/sliced pork cook for 5mins keeping stirring.
6) Add the noodles and the soy mix and stir in continue to stir until the prawns are cooked and the soy mix has thickened slightly
7) Place in a bowl with the spring onions on top and serve.
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