There’s not a lot to this Wagamama dish but that doesn't mean that it isn't delicious. The book claims it can be made in 10 minutes but after chopping the ingredients, deveining the prawns and cooking the noodles, it takes me about 20 minutes. Still, it's quick and makes a nice, light dinner especially if combined with gyoza, miso soup or tofu. I sometimes add a handful of shrimp if I'm short on king prawns.
- 150g soba noodles
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp light brown sugar
- scant (small) tsp Chinese chili paste
- 1 tbsp vegetable oil
- 250g raw, peeled king prawns, deveined
- 2 spring onions, finely sliced
- 3cm piece ginger, peeled and finely chopped
- 1 clove of garlic, chopped
- small handful of coriander leaves
- Cook 150g of soba noodles according to the instructions on the packet then drain and return to the saucepan. Toss with 1 teaspoon of sesame oil.
- Add 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 2 teaspoons of sugar, and a scant teaspoon of chilli paste to a small bowl and mix well.
- Heat 1 tablespoon of vegetable oil in a hot wok then add 250g of king prawns, 2 sliced spring onions, a 3cm peeled and chopped chunk of ginger and 1 chopped garlic clove. 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 cooked 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.