There’s not a lot to this Wagagmama dish but that doesn't mean that it isn't delicious. The book claims it can be made in ten minutes but after chopping the ingredients, deveining the prawns and cooking the noodles it took me twenty. Still, it's very quick and makes a nice, light dinner especially if combined with gyoza, miso soup or spring rolls.
The chilli sauce listed in the ingredients can be purchased from a Chinese supermarket. I didn't have any when I came to cook this dish so I mixed a teaspoon of tomato ketchup and some fresh, chopped red chilli. I doubt this even begins to approximate the proper chilli sauce but the final dish tasted lovely so it didn't really matter. I also added a handful of shrimp as I only had 200g of prawns.
- 150g soba noodles
- 1 tsp toasted sesame oil
- 1 tbs soy sauce
- 2 tbs rice vinegar
- 2 tsp light brown sugar
- scant (small) tsp Chinese chili paste
- 250g raw, peeled king prawns, deveined
- 2 spring onions, finely sliced
- 3cm piece ginger, peeled and finely chopped
- 1 clove garlic, crushed
- Coriander leaves to scatter
- Cook the soba noodles according to the instructions on the packet then drain and return to the saucepan. Toss with the sesame oil.
- Combine the rice vinegar, sugar, chilli paste and soy sauce in a small bowl and mix well.
- Roughly chop the king prawns if desired (I like to leave mine whole).
- Heat the vegetable oil in a hot wok then add the prawns, spring onions, garlic and ginger and stir fry for a minute or two.
- Add the sauce from the small bowl to the wok and stir fry for another minute.
- Add the noodles to the wok and toss until the noodles are coated and everything has heated through.
- Divide into two deep bowls and then scatter some coriander leaves on top.